The ITP Food Safety is covering different aspects of foof safety (microbiological, chemical and physical hazards) and the possibilities to control these hazards along the agri-food chain. In this frame, different tools are disseminated e.g. Codex Alimentarius guidelines, implementation of Food Safety Management Systems based on Pre Requisite Programs and HACCP principles but also international acknowledge quality assurance standards as ISO 22000 and Global G.A.P. The concept of risk analysis and it differen part as risk assessment, risk communication and risk management are trained in order to enhance the capacity building of the participants in taking management decisions to intervene in (inter)national food safety problems.