The rising consumer demand for superior food quality is driven by advancements in food technology, evolving lifestyles, and increased economic prosperity. Food quality is a multifaceted concept, encompassing sensory attributes such as taste, texture, and appearance, as well as nutritional value. It is influenced by both intrinsic factors, including pH levels, water activity, and microbial presence, and extrinsic factors such as storage conditions, transportation, and supply chain management. Maintaining high food quality and safety standards necessitates rigorous control measures, including comprehensive risk assessments, systematic inspections, and strict adherence to international regulatory frameworks. Global organizations such as the World Trade Organization (WTO), International Organization for Standardization (ISO), and Codex Alimentarius establish guidelines to ensure uniform safety practices. Given the complexity of modern food supply chains, the integration of advanced, non-destructive technologies has become imperative. Artificial intelligence, machine learning, and non-destructive analytical techniques enable rapid and precise evaluation of food quality by assessing chemical composition, nutritional value and structural integrity. These innovations enhance food safety management by facilitating early detection of contamination and ensuring compliance with regulatory standards. Furthermore, systematic frameworks such as Hazard Analysis and Critical Control Points (HACCP), GMP play a crucial role in identifying and mitigating potential hazards in food production, thereby safeguarding public health and strengthening consumer confidence in the global food market. This chapter provides a comprehensive overview of the various factors influencing food quality, explores key food safety standards, and examines different quality assessment methodologies, including both destructive and non-destructive evaluation techniques.