Factors that compromise food safety cause health problems affecting every segment of society, particularly risk groups such as infants, children, pregnant and breastfeeding women, the elderly and individuals with illnesses. Food-related risks are assessed separately at each stage a food passes through from production to consumption, including processing, transportation, storage, purchasing, preservation, preparation and cooking, and are classified as physical, chemical and biological risks.

The chapters in this book contain useful information for students of the Department of Nutrition and Dietetics at the Faculty of Health Sciences. By bringing together in a single book the information that will benefit all students, and through the application of this knowledge by graduates in their respective fields of work, the book aims to contribute to public health and the national economy.