The ITP Food Safety is covering different aspects of Food Safety (microbiological, chemical and physical hazards) and the possibilities to control these hazards along the agri-food chain (farm, processing and trading/distribution of food products) at different levels (company level or stakeholder level as government, NGO, sector association, university or research institute). Tools and knowledge are disseminated e.g. Codex Alimentarius guidelines or legal requirements, knowledged of microbiological and chemical Food Safety, implementation of Food Safety Management Systems based on Pre Requisite Programs and Hazard Analysis Critical Control Points (HACCP) principles but also international acknowledge quality assurance standards as ISO 22000 and Global G.A.P. Sampling and monitoring plans and inspection, audit principles are discussed. The concept of risk analysis and it different parts as risk assessment and risk communication are trained. The objective is to enhance the capacity building of the participants in supporting and taking management decisions to intervene in (inter)national Food Safety problems.