Fruit and vegetables can be contaminated with a range of microbial and chemical contaminants. They are eaten raw, as well as food of animal origin, have long been known to serve as vehicles for transmission of infectious microorganisms in developing countries. However, the number of confirmed cases of illness associated with consumption of fresh fruit and vegetables in industrialized countries has been relatively low compared to the number due to foods of animal origin. The rapid growth of international trade in fresh produce has also resulted in outbreaks due to imported food. This is due to the trade and consumption of unsafe food. Safety issues are not only restricted to on-farm practices but also includes postharvest management practices regarding quality and safety concern. It is evident that postharvest losses in fresh commodities vary from 25 to 40 percent. These losses lead towards poor quality and ultimately unsafe food availability to end consumer. Postharvest considerations like pro-cooling, hot water treatment, irradiation, ozonation, temperature and humidity control during storage and transportation (cool chain management) significantly affects the quality retention. Prevention of contamination is the most efficient way to ensure food safety and prevent food borne illness. Thus, every effort should be made to protect food from primary sources of contamination. Biological, chemical and physical hazards may therefore vary significantly from one type of production to another. Establishment of GAP, GMP, GHP and HACCP programme including SPS measures could be effective tool to cover all aspects of growing, harvesting, packing, transportation, processing, distribution of fresh fruits and vegetables. Assistance from and collaboration between academic institutes, public health authorities, food control agencies, trade organizations and private sector in developing HACCP and GLOBALGAP system for fresh fruits and vegetables industry is necessary sustainable production and to minimize potential hazards to health due to the contamination as well to improve the export potential.