Abstract Food is defined as a substance whether processed, semi-processed, or raw that is intended for human consumption and is essential for nourishment and subsistence of life. HACCP and Food safety with quality are therefore of paramount importance and have drawn attention of all stakeholders. With the increasing liberalization of the agro-industrial market and consumer awareness, the food supply chain is becoming integrated. Food safety and quality therefore have become major concerns. It is not enough to just produce food; the food must first be safe to consume and, second, be wholesome and nutritious throughout the supply chain, from production to consumption. This paper deals with definitions of frozen beef burger processing and food safety with quality; types of physical, chemical, and microbiological adulterants, contaminants, residues, and toxins; as well as Hazard Analysis and Critical Control Points (HACCP), with an example of producing and supplying safe food.
Keywords HACCP; Adulterant; Contaminant; Food safety; Residues; Toxin.