CHAPTER ONE
1.0              INTRODUCTION
BACKGROUND OF THE STUDY
The intention of food safely is to prevent food poisoning (the transmission of disease through food and to maintain the who lesomeness of the food product through all stages of processing, until it is finally extern. No one doubts the importance of food in our lives. All active living organisms must have a constant serviced of energy  this  energy may be supplied by materials a cell or organism has stored internally (e.g  our fat  or carbohydrate) or it may come from an external source in the environment food (Nutrition) supplies two major component of life, ENERGY and the chemical  building blood of life, (Bor).
Energy is required for the various enzymatic reaction that require an input of energy for the reaction, the catalyze for example the movement of the muscles on our legs during a race or in their intestine as we digest our intest meal on to draw air into lungs for breathing all requires energy.
Food  also supplies the structural material required for living organisms to make new macromolecules for repair of damage structure  or for new construction such as the manufacturing of off springs,. Apart from it vital function of substaing life, food is referred to as labours of pathogenic  organisms, if not prepared in a tidy and clean environment. This has been recognized as a problem in some restinants in Enugu, concerned with providing proper food for consumers.Pathogenic Organisms
Pathogenic organisms  exist in two major categories.