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’Understanding Food Safety in food production and service industry’ book was developed as a result of recurrence of foodborn diseases which have become a major public health concern globally.The aim of this book is to provide a comprehensive understanding of the importance of food safety and also furnish the reader with knowledge on physical, chemical and biological contaminants (microorganisms) which are a major contributer of foodborne diseases in food production and service industry.The topics captured are as follows: Introduction to microorganism, food contaminants, foodborne illnesses, food preservation, important microorganisms to the caterer, Safe food flow from purchasing, receiving, storage, issuing, food preparation, cooking, cooling and freezing, reheating to service. Factors affecting food safety, Cross contamination, food allergens, personal hygiene, cleaning and sanitation and pest are also included.This text book is intended to benefit college students pursuing Food and Beverage service management, Hospitality management, Culinary Art and related courses as well practitioners working within hospitality industry.