Food safety and food quality are distinct yet interconnected concepts in food production. Food safety focuses on preventing illness by controlling biological, chemical, and physical hazards through proper handling, processing, and storage from production to consumption. Regulatory oversight in the United States is shared between the USDA’s Food Safety and Inspection Service (FSIS) and the FDA, with additional state and local authorities managing specific sectors. Food quality refers to attributes such as taste, texture, appearance, nutritional value, and freshness, which influence consumer satisfaction; microbial levels also affect quality by contributing to spoilage. While safety ensures food is fit to eat, quality ensures it meets consumer expectations. The most desirable foods are both safe and high quality. Examples of safety measures include cooking chicken to 165°F, preventing cross-contamination, and practicing proper handwashing. Quality concerns may include changes in color, texture, or freshness that do not necessarily compromise safety.