This course presents a package of information and exercises designed to demonstrate the public health risk associated with the production and consumption of foods and the strategies adopted by industry, government and consumers to manage and control these risks. Topics covered include: chemical risks - natural, additives and residues; microbiological risks - bacteria, fungi, viruses, algae, parasites, prions; nutrition - diet and health; genetically modified foods - concepts and specific safety issues; management of food safety by industry - TQM, HACCP, ISO; management of food safety by government - food law, national and international regulation and issues; legal and insurance issues; consumer concerns - education, social, moral and ethical issues; safety in the workplace.