Introduction:Every year millions of people suffer from food poisoning due to uncontrolled application of agricultural chemicals, environmental contamination, use of illegal additives, microbiological risks and others, but as a result of growing awareness of consumers and their demands to provide them with safe, healthy and high-quality food have forced many food companies to carry out an extensive evaluation and reorganize their food control systems in order to improve efficiency, rationalization of human resources and harmonization approaches. This evaluation of the food control system has led to a move away from the traditional approach that depends mainly on sampling and inspection of the final product and towards the implementation of a preventive safety and quality approach based on risk analysis. (FAO, 1998) Risk-based approaches were developed by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) and are called risk analyses. (WHO, 2011)-websiteFurthermore, risk analysis is a combination of three interconnected elements which are risk management, risk assessment and risk communication. (FAO/WHO Training Manual, 2006) Risk assessment is a scientific assessment of the risk associated with the hazard both qualitatively and quantitatively. Risk management is the process in which relevant risk information, including risk assessment results, is used to make decisions about how to control risk and implement appropriate options. Finally, risk communication which can be defined as the process through which the exchange of information occurs between risk assessors, managers and interested parties. (http://www.fao.org/docrep/008/ae922e/ae922e04.htm) Government officials: in order to prepare food products that are safe for human consumption and trade within the country or around the world, as well as to maintain public trust in government officials has an important role in this issue, however it is clear that government has no role in food production and cannot alone produce safe or unsafe food. However, government plays two important roles in reducing the risk of foodborne illness. The first important role is to create food standards and implement them through laws, regulations, inspections and compliance procedures. These standards range from establishing laws to prevent food adulteration to setting limits on levels of pesticide residues as well as levels of pathogenic bacteria, food labeling, and food preparation and packaging. As a result, the USDA has recently implemented HACCP for meat and poultry to reduce harmful contamination and the risk of foodborne illness. The second role is to address food safety problems that are beyond the control of any person involved in the food chain, which require more than a regulatory solution such as E.