1. The international level of food law: International organizations and Standard Setting Bodies (WHO, OCSE, ISO, FAO / WHO Codex Alimentarius Commission-CAC, OIE), World Trade Organization (WTO) and role of SPS and TBT agreements
2. The European level of food law: EU regulations, European Commission (FVO, OLAF, JRC), European Agencies (EMA, ECHA, EFCA)
3. The national level of food law: competent authorities, Ministry of Health (UVAC, PIF, USMAF, NAS, Regions and Local Health Authorities), Ministry of Agricultural, Food and Forestry Policies (MIPAAF) and delegated bodies
4. European Union food law: principles of food law (risk analysis, precautionary principle, consumer protection, transparency), European Food Safety Authority (EFSA), Rapid Alert System for Food and Feed (RASFF)
5. Food Companies and Food Business Operators (FBO): Primary, post-primary and distribution operators, safety requirements and obligations (risk foods, harmful and unfit foods for human consumption), food traceability, withdrawal of foods from the market and food recall
6. HACCP in the food industries: structure, prerequisite programs, standard operating procedures, HACCP system
7. Official Controls of foods: scope, organization and execution