Food safety is an integral part of the public health management which involves appropriate food manufacturing, handling and storage without contaminations that leads to foodborne diseases. Food safety has tackled the prevalence of foodborne diseases due to pathogens and chemicals. This chapter explores the physiological dimensions of food safety in regards to its ability to uphold vital body functions, preserve nutrients and prevent undesirable health consequences. The presence of pathogens, toxins or chemical contaminants within food may lead to the damage of the digestive mechanisms through impairing the nutrient absorbing efficiency and disrupting the balance in gut microbiota. Besides digestion, safety of food significantly enhances the various capabilities such as immunity, metabolism, and neuro functions that all contributing to mitigate acute illness and chronic conditions such as cardiovascular diseases and cancer. Nutrient availability of food also gets compromised through spoilage, degradation and unsafe food handling practices and also reducing body’s ability to utilize essential vitamins and minerals. In an era of globalisation and environmental pollution, food safety becomes critical in order to combat the eradication of risks from foodborne pathogens, chemicals, and natural toxins. This chapter highlights the complex interaction of food safety and human physiology in light of discussing global health issues and their causes and also about foodborne diseases and its prevention methodology. It indicates how safe food practices help in preserving health, nutrition absorption, and protection from diseases by focusing on the physiological effects of unsafe food.