As the name suggests the biological hazards are living organisms in the food, which cause infectious disease to the consumers. They can be the unicellular organisms like the virus, the bacteria, multi cellular parasites like tape worm, etc. Several studies of food borne illness have revealed that the major cause of food borne illness is either pathogenic bacteria (bacteria responsible for infective diseases) or toxigenic bacteria (bacteria, which produce toxins and cause food poisoning), infective viruses, parasites, etc. Thus, pathogenic E. Coli, Salmonella, Vibrio Cholera, Staphylococcus aureus, Clostridium botulinum, Lysteria, Tenia solium, Hepatitis A & E viruses etc. cause infection through food materials and drinking water. All these organisms appear in food by direct or indirect contact with animals, human beings, soil, water etc. Besides being the major cause of food poisoning and food borne infections, bacteria has a profound influence on the shelf life of all food items. Almost all food processing methods target the control of the growth and multiplication of microbes in food to get better preservation of the nutrients, shelf life and freedom from food borne infections. The training on food safety will enable the particpants to process food free from these biological hazards.