Food Toxicology and Safety: Manufacturing Risks examines hazards arising from food production, processing, and distribution systems globally. This comprehensive resource explores chemical, biological, and physical contaminants threatening food safety spanning microbial pathogens, mycotoxins, pesticide residues, heavy metals, food additives, and processing-induced toxicants. Coverage systematically addresses contamination sources, exposure pathways, toxicological mechanisms, and health consequences across acute and chronic exposure scenarios. The book details risk assessment methodologies including hazard identification, dose-response evaluation, exposure assessment, and risk characterization applied to diverse food safety contexts. Real-world applications illustrate hazard analysis critical control point systems, good manufacturing practices, and preventive controls frameworks implemented across North America, Europe, Asia, and emerging economies. Advanced sections examine emerging risks including nanotechnology applications, novel food ingredients, antimicrobial resistance, and climate change impacts on food safety. Coverage emphasizes regulatory frameworks spanning FDA, EFSA, and Codex Alimentarius guidelines alongside testing methodologies, traceability systems, and recall protocols. Readers develop competencies in hazard identification, risk assessment, control strategy development, and regulatory compliance. This volume serves food scientists, toxicologists, quality assurance professionals, regulatory specialists, and public health practitioners seeking understanding of manufacturing risks and food safety management globally.