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World Health Organization (WHO) proclaimed that safety of food is closely interwoven with nutrition to halt vicious cycles malnutrition in particular. Various diseases was described by different research groups in relation to dietary practice as the public health priority in different countries. Globally, good collaborative efforts among the international and national stakeholders, producers and consumers can guarantee food safety and build scientific system of ensuring optimum qualities of food to the last man of the underprivileged countries. [1] Living and non-living hazards in foods reach from producers to end-users and mounting agro-economy has huge socio-demographic impact in the public health adding global burden of morbidity, disability and mortality. Diseases caused by food thus occur by hazards at all the stages of farming, production, delivery and consumption chain to encompass wide range of sufferings from acute diarrhoeal diseases to non-communicable diseases (NCDs) viz. malignancy, neurological, gynaecological, immunologicals; burdens disproportionately on low- and middle-income countries (LMICs) and under-5 children. Innovative public policies and strategies create mass empowerment with population-based, multi-sectoral, culturally apt fiscal controls for affordable foods working with private sectors; to consume safe and healthy balanced diet in enabling environment. [2]