The knowledge of health hazards can help us to take action to avoid or mitigate their risks. Risk analysis and hazard analysis establish the extent of the harmful effects of a known food safety hazard. The key concerns in food safety include foodborne pathogens, pesticide residues, chemical contaminants, food allergens and nutritional as well as physical hazards. For both regulatory bodies and industry, foodborne pathogens are still the most likely hazards. Effective hygiene practices will certainly reduce the hazards leading to the production of safe foods. The Codex Alimentarius is a collection of internationally adopted food standards and related texts presented in a uniform manner for protecting consumer health and ensuring fair practices in the food trade. The Codex Alimentarius has a colossal impact on the thinking of food producers and processors, as well as on the end users, the consumers. It includes standards for all the principal foods, whether or not processed, semi-processed or raw, for distribution to the buyer. Hazard analysis and critical control point (HACCP) Codex Alimentarius is an international specification based on the preventive management of food safety issues. Adequate resources must be made available for its implementation and maintenance, and education and training of all personnel must be conducted. To safeguard public and individual health, government agencies should enforce food safety laws.