This guide provides an overview of harmful substances that may be present in food, such as Salmonella, crop protection products, and physical contaminants. The information is based on European legislation, which states that producers must identify and manage the possible presence of harmful substances in their products. For this purpose, the internationally recognized Hazard Analysis Critical Control Points (HACCP) method is used, which systematically addresses situations involving microbiological, physical, chemical hazards, and allergens. This reference work is intended for companies and professionals who are responsible for food safety and offers a clear summary of scientific insights into the health risks associated with these substances. The guide helps organizations comply with regulations and take effective measures against food-related risks.