The intention of food safety is to prevent food poisoning, (the transmission of disease through food) and to maintain the wholesomeness of the food product through all stages of processing, until it is finally eaten.
In the private home where food is prepared for a small number of people the results of food contamination are restricted.
However food contaminated in a restaurant kitchen for example, can result in a large number of people being affected.
The presence of food spoilage bacteria, taints or foreign material, may not cause food poisoning, but can still result in considerable loss if the product cannot be used.