The general objectives of the unit are related to the exposed lectures. The first step is give an introductory point of view about the principal factor influencing safety in food chain. This is a first step which conduct the food industry employer to the principal hygienic rules to follow during food handling and food production. That can serve also as introduction to the principal low of European Community in matter of food production and food industry. This module is also a mean to introduce the user to the world of the safety and quality certification (HACCP, UNI EN ISO). As general objective can be recognized an introduction to food quality, with the intent of trying to define it considering the question in each aspect (safety, salubrity, nutrition) and from different point of view (producer and consumers).