Introduction to food safety and quality – theoretical and legal considerations

The purpose of this article is to systematise knowledge on food safety from a theoretical and legal perspective. The research methodology is based on desk research, involving an analysis of scientific literature, legal documents, and reports from international organisations. The authors compare various definitions and present a classification of the factors that influence food safety, dividing them into political, social and economic categories. The article also describes threats to food safety, including biological, physical and chemical hazards, risks related to genetic modifications, as well as dangers from food crime and terrorism. Key systems for managing food quality and safety are identified, along with the institutions responsible for oversight in Poland and globally. The paper concludes that the effectiveness of these systems largely depends on the food safety culture within companies and on public awareness, as these factors determine actual compliance with rules and procedures. Therefore, the continuous improvement of these systems and the effectiveness of control institutions is necessary to meet dynamically evolving threats and consumer expectations.