Foodborne hazards and diseases are the most common and serious problems at present. This book systematically introduces the key detection technologies of food-borne hazards in detail. This paper discusses the research and design scheme of food-borne hazard identification, traceability, monitoring and early warning system, and introduces the research status at home and abroad. The influencing factors and evaluation methods of food-borne hazards are introduced in detail to make the degree of hazards more clear. The safety evaluation of new technologies, new processes and new resources used in food processing is beneficial to the scientific application of these new means, improving food quality and ensuring food safety. In terms of safety control technology and norms in food production, the book introduces the hazard control in canned food, aquatic products, meat products, quick-frozen food and other common food production, and introduces the basic model and application examples of HACCP system in food industry. The last part is the strategy and technical measures of food safety standards, which introduces the domestic and foreign food safety and hygiene standards and the limit standards of toxic and harmful substances. This book highlights the systematic, scientific and advanced nature of the technical methods needed for food safety, and is suitable for all kinds of production, scientific research and management personnel engaged in food safety production, food safety detection and control, and food safety evaluation, and can also be used as a reference for teachers and students of food science, food engineering and related majors in colleges and universities.