Food products are obtained both by cold technological processes and by thermal processes, incorporating in their structure raw materials of vegetable and/or animal origin, fresh or conserved, but also different ingredients (dyes, additives, etc.). Each of them can be a danger to the health of the consumer if they are contaminated during the preparation process. The general and specific technological processes of the food groups contribute to the assurance of the food safety and the quality of the finished products and to the diminution of the losses of nutritive factors by observing the succession of the technological phases and the observance of the technological operations. In addition to technological processes, the quality and safety of food products is ensured by the quality and safety of the raw material, the quality and training of the people who make and market the products. The sanitation in food production units is the determining factor for food safety. In case of physical, chemical or biological contamination, food products can immediately or in time affect the health of consumers. Depreciation and alteration of food products occur as a result of the action of quality modifiers factors and their characteristics. These factors can be microbiological, chemical or physical. Not only external or intrinsic modifying factors have negative effects on the quality of a food product but also a number of other factors related to the initial contamination of the product, the action of uncontrolled substances added to the product or the accidental penetration of some substances dangerous for human health. Food business operators must comply with all rules of hygiene, production, distribution and service in order to reduce or eliminate biological, physical and/or chemical contamination that could affect food safety, health and even the lives of consumers.