For both the food safety management systems, Hazard Analysis Critical Control Point (HACCP) and Quantitative Microbiological Risk Assessment (QMRA), hazard identification (or hazard analysis) is the first, often qualitatively performed, task that with our systems can be made better founded based on a large plethora of data sources. Furthermore many scientific data both from literature and experiments are used to better design the control processes to make our food products safe from primary production until consumption. To further verify that processes and products are under control hazard detection methods are provided and to identify newly or emerging hazards or risks.

The systems can help in designing foods to be safe and to determine the focus of control of both the food industry and the authorities, to even better the safety of our foods.