The food safety system must provide information about risks regarding food safety and training in how to control such risks through the whole food chain.

Both information and training play a relevant role to get a global perspective on food safety. People integrating the food chain must be well informed and trained about the signification of hygiene, so that they feel concerned.

As the availability of information increases, the practical application of knowledge shall be easier and future risks shall be prevented. An effective communication may help to create and improve the practices related to consumers' food safety and provide knowledge which may be needed by officials and personnel of the food sector.

Risk communication depends on the agreed and coordinated action of many agents throughout the food chain.

Consumers, who are responsible for buying, storing, handling and cooking foodstuffs properly,
 
Risk comunication
Objective 1
To have epidemiological information as
a basis for hazard analysis.
 
The collection of reliable epidemiological data, and their communication and openness is a basic issue in the food safety system, since it provides both the basis for the adoption of corrective and improvement actions and the starting point for the planning of new strategies.
  
ACTIONS
To create a national epidemiological centre or body which coordinates the epidemiological surveillance activities, analyses the health situation at state level and acts as reference for epidemiological and statistical methodology.
 
must receive appropriate training for the operations which they may carry out and be aware of their function and responsibility regarding the protection of food products from contamination and deterioration.
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