Food safety is understood in its broadest sense as the possibility of constantly and across-the-board water and food to meet the
energy needs that the body needs for survival and life, under appropriate hygienic conditions.
The commonly accepted international definition is that developed at the World Food Summit, according to which it describes
a situation in which: “all people, at all times, have physical, social and economic access to sufficient, safe and nutritious foods that guarantee
their food needs and preferences to lead an active and “healthy life”.
From a purely health point of view it is also understood as hygienic and sanitary safety of food and feed from the perspective of an integrated environmental supply chain.
From an economic and social point of view, where the basic conditions of the population are characterized by a high risk
of malnutrition, food security is primarily understood as measures that ensure that the needs of the populations are covered
from one crop to another, with a sufficient level of stocks for negative eventualities.
In countries where the danger of generalized famine is low, food safety issues are predominantly qualitative (food hygiene).
The concept of food security as a way of guaranteeing food and water to populations is closely linked to that of food sovereignty
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