Among the hurdles to providing safe and nutritious foods to the world, despite plentiful production, is the differentiations in regulatory thresholds of acceptability. The recent contamination issues with imported foods is indicative of the situation where food that is deemed acceptable in one nation, does not meet the requirements of acceptability in the nation to which it is delivered. The result is waste --- time, effort, energy, money and food.Based on the principles of The Global Harmonization Initiative, this book presents science-based arguments to explore the many aspects and considerations that must be taken into account, while arguing that a global regulatory program will lead to nutritional and food supply improvements around the world. The GHI was sepcifically established to formulate approaches that use scientific evidence as the underpinnings for global regulations in the areas of operations and technologies or measurements designed to prevent foodborne illnesses. This book provides examples and discusses possible means of improving those regulations and policies.