Since the '90s awareness about food safety among consumers has increased, while the standards and progress in conservation and traceability could suggest the disappearance of this type of problem. The word "chemical hazard" sounds still bad, as shown by the recent case "Fipronil eggs contamination" and mass media often contribute to an exaggerated perception of the real hazards. In this context, it seems necessary to provide a better knowledge of the relationship between modes of production and processing of agricultural commodities and food safety for humans. How can we objectively assess the impact of exogenous, endogenous and newly formed contaminants? How regulation (at French, European and global levels) allows it to protect consumers' health while providing a modern industrial production and fair trade rules? The aim of this module is to give the principles of risk analysis steps (assessment, management, communication) throughout the whole food chain in order to provide valuable tools to control and solve critical cases. An engineer familiar with the principles of assessment and control of chemical risks possesses precious tools for managing and controlling critical cases. Within this course, we will mobilize study cases illustrating similarities and differences existing between food industries regarding risk management.