Food safety (or food hygiene) is used as a scientific method/discipline describing handling,
preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or
more cases of a similar illness resulting from the ingestion of a common food is known as a foodborne
disease outbreak. This includes a number of routines that should be followed to avoid
potential health hazards. In this way, food safety often overlaps with food defense to prevent harm
to consumers. The tracks within this line of thought are safety between industry and the market
and then between the market and the consumer. In considering industry‐to‐market practices, food
safety considerations include the origins of food including the practices relating to food labeling,
food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food
and guidelines for the management of governmental import and export inspection and
certification systems for foods. In considering market‐to‐consumer practices, the usual thought is
that food ought to be safe in the market and the concern is safe delivery and preparation of the
food for the consumer. Food safety, nutrition and food security are closely related. Unhealthy food
creates a cycle of disease and malnutrition that affects infants and adults as well.