An introduction to the principles of food safety regulation and national legal frameworks as part of an effective and efficient food control mechanism. A working knowledge of the concept of farm to fork, the responsibilities of primary producers, wholesalers, retailers and the consumer will also be covered. This includes governance of the entire supply chain from animal feed to veterinary drugs to animal disease. Veterinary public health and its veterinarians’ responsibilities and relevance with regards to the production of safe food will be emphasised, and the roles in industry of regulation and certification of animals and animal products. This course then prepares veterinary students to apply risk assessment principles as applied to food safety systems. Risk analysis frameworks and regulatory decision making, Hazard Analysis and Critical Control Points (HACCP) and evaluation of control parameters and methodology at critical control points, validating and auditing the effectiveness of critical control points, critical limits, monitoring tools, corrective action procedures, recordkeeping, verification procedures and certification in addressing biological, chemical and physical hazards that may be present in food products.