This book provides extensive resource material in the frontier and future areas in food safety and standards – laws, tools and management. It also caters information regarding food packaging and labelling, accreditation, auditing and water safety in food processing industries. The book also highlights food safety precautions during covid 19 and is a comprehensive handbook to meet the needs of the students' pursing courses in the field of nutrition, food science, food technology and allied courses at universities/colleges. Food Safety and Standards in a broader sense implies concepts in laws, tools, acts, management, risk analysis, and quality control. The book emphasises on the concept of food hygiene and safety to be followed throughout the process of handling food, right from farm to plate; for delivering safe food to the consumers. It provides awareness about importance of nutrition labelling for various food products, including nutraceuticals, organic and functional foods. Different food packaging techniques like nano technologies, bioactive technologies and modified atmosphere packaging are also covered. To be healthy and reduce malnutrition, there is need for consumption of nutritious food and for gaining this nutrition it needs to be prepared hygienically following all the safety and hygiene standards. Thus, this book draws attention of the readers/students/researchers/food industrialists/teachers towards food safety for breaking the vicious cycle of foodborne illnesses via encouraging safe food preparations. Contents: 1. Introduction to Food Safety and Standards Vijayalakshmi D. and Barbhai Mrunal D. 2. Food Safety Hazards and Hazard Management Sruthy K.S. and Waghmare Vijaykumar Veerappa 3. Food Storage and Preservation Practices Preeti Raj, Jacinth Kiruba Hephzibah and Barbhai Mrunal D. 4. Hygiene and Sanitation in Food Service Establishments Pooja S. Bhat 5. Food Safety Measures and Management Tools Barbhai Mrunal D. and Vijayalakshmi D. 6. Total Quality Management Asha G. 7. Risk Analysis in Food Safety - An Overview A. Sumana and Barbhai Mrunal D. 8. Food Safety: Accreditation and Auditing Anuruddika Hewage and Ruchira Nandasiri 9. Water Safety and Quality in Food Processing and Service Establishments Chamila Nimalaratne 10. Food Laws and Standards: National and International Food Standards S. Thilakavathy and C. Rathina 11. Food Packaging and Labeling Sangeeta Pandey 12. Product Packaging and Nutritional Labelling of Nutraceuticals and Functional Foods Reema Devi 13. Insight on Organic and Genetically Modified Foods Netravati Hiremath 14. Impact of Food Safety During Covid-19 Pandemic Thahira Banu A. and Sharmila J.B.