Food safety and hygiene refer to the practices and measures implemented to ensure that food is safe for consumption and free from contamination that could harm human health. It encompasses a range of principles, procedures, and regulations aimed at preventing foodborne illnesses and maintaining the quality and integrity of food throughout the production, processing, storage, distribution, and preparation stages.

Food safety involves identifying and controlling potential hazards that can occur at various points along the food supply chain, including biological, chemical, and physical hazards. This includes ensuring proper hygiene practices among food handlers, maintaining cleanliness in food processing and storage facilities, monitoring and controlling temperatures to prevent bacterial growth, and implementing measures to prevent cross-contamination.

Hygiene, on the other hand, focuses on maintaining cleanliness and sanitation to prevent the spread of pathogens and contaminants. This includes personal hygiene practices such as handwashing, proper attire for food handlers, cleaning and sanitizing equipment and utensils, and maintaining hygienic conditions in food preparation areas.