1. Introduction. Epidemiology of Food-borne & Zoonotic Disease Incidence, prevalence reporting & underreporting Economic burden of disease and control Transmission routes between animals and man Food production chains in modern society Meat, dairy, eggs, fish, honey 2. Risk Sources. Food-borne aspects of the following groups of hazards Bacteria Viruses Parasites Prion-linked diseases Residues Contaminants Antimicrobial Resistance Nutritional Risks & Obesity 3. Direct Contact Spread of Zoonoses. Risk management of occupational hazards Farmers, vets, abattoir workers, catering & retail workers Risk management of recreational animal contact Petting farms, zoos, water-sports 4. Indirect Contact & Environmental Spread of Zoonoses Environmental Health Water Safety and Quality Waste management in the food chain 5. Modern Approaches to Food Safety Assurance Risk Analysis as a tool in food safety Hazard Analysis and Critical Control Point Longitudinally Integrated Safety & Quality Assurance 6. Food Chain Control. Pre-harvest phase Feed Safety, Waste, Biosecurity, Traceability, Animal health, Animal welfare Harvest Phase Welfare at slaughter, hygienic carcase preparation, meat Inspection Post-harvest Phase Chilling, processing, retail, domestic environments 7. Surveillance and monitoring Sampling Pathogen detection Pathogen typing Pathogen databases & real-time traceability Food-net, Pulse-net, and other pathogen-specific. Molecular trace-back. 8. Legislative Framework. Established legislative framework Fresh Meat, Food Hygiene, Milk, & Zoonoses directives Establishing legislative framework Hygiene Legislation (2006)