Given the scope and magnitude of the food supply in modern societies, there is no way to ensure that all foods are kept free from potential sources of contamination. Instead, food safety is enhanced by systematically concentrating upon minimizing opportunities for contamination at every point from food production and processing to distribution, preparation, and consumption. Although previous advances, such as pasteurization and refrigeration, and contemporary improvements in hazard analysis and control have significantly improved the safety of the food supply, foodborne disease remains a major cause of morbidity and mortality. Consequently, the food policy of the European Union and member states must reach the highest food safety standards in order to reduce the incidence of the illness produced by consumption of foods. To reach this goal, the new food regulation is in force since 2002 with the amendment through the hygiene package, which is in force since 2006. Risk Analysis forms the foundation on which food safety policy is based and an important part is aimed at microbiolgogical contamination. Additionally a European Food Safety Authority was established to carry out risk assessment and communication of food safety issues. At the same time, member states have created their own Food Safety Agencies working closely with the European Food Safety Authority. In this work, a description of the structure and work of the European Food Safety Authority and as an example the Spanish Food Safety Agency as well as key elements of the new regulation with special respect to the hygiene package is given.