Food hygiene and quality control are critical components of patient safety and public health. Foodborne diseases remain a major cause of morbidity worldwide, particularly among hospitalized patients, older adults, and individuals with compromised immune systems. Nurses, as frontline healthcare professionals, play a vital yet often underestimated role in ensuring food safety through direct patient care, monitoring, education, and interdisciplinary collaboration. This descriptive review aims to examine the role of nursing in enhancing food hygiene and quality control in healthcare institutions and community settings. Evidence from PubMed and Google Scholar indicates that nurse-led interventions significantly reduce foodborne risks, improve nutritional outcomes, and contribute to higher standards of healthcare quality.