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During the course an overview will be provided of the various hazards in foods and their risks; toxins and contaminants, infections, foreign bodies, and allergens. Moreover the course provides an introduction into the basics of toxicology. In groups the students perform a hazard analysis, being a part of the Hazard Analysis Critical Control Point system (HACCP). Attention is also paid to the perception of risk, risk communication, the role of all stakeholders in food safety and communication between stakeholders.