European consumers have become increasingly more aware of food safety issues, as a consequence of a number of food ‘scandals’. Most of these ‘scandals’ have been related to livestock products. However, most consumers still believe that it is possible to produce ‘safe’ food at low prices, while a small group of consumers is willing to pay a price surplus for special quality. The individual definition of such “special quality” is diverse and includes both product and process quality. This paper attempts to describe this diversity for livestock products and to create a connection between aspects of quality and the organic standards. “Intrinsic” or “product” quality is directly measurable in the product itself and includes physical, chemical and microbiological parameters. Nutrient content, taste, texture, smell and appearance are food characteristics that can benefit the consumer. Residues, toxins and pathogens are potential risks. Food safety measures should decrease these risks.