The impact of individual and organisational factors on salmonella transmission and contamination in the Danish pork production chain have been provisionally assessed. The idea was to investigate to which extent the experiences gained from risk analysisand risk management of the process industries can be adapted and applied in the pork industry. Based on functional system models and hazard analysis it was possible to identify hazardous conditions or processes, but the event sequences leading to theunwanted events were not necessarily obvious. Individual and organisational factors were described in scenarios, and in parallel, safety culture aspects were investigated through interviews. The hazard analysis based on a functional model proved to beapplicable in the area of food safety with some adjustments such as development of new key words. Despite the fact that the method is typically applied to one individual plant, it was possible to accomodate the range of practices used when considering forexample pig farms in Denmark. When various practices were possible for a given process, they were all listed as equivalent methods. Ways to improve the possibilities for interdisciplinary discussions and exchange of experiences involving representativesfrom all groups of actors should be considered. In that way the strengths and weaknesses of the salmonella programme can be discussed and evaluated in a holistic context. Furthermore, a more systematic reporting and follow up on operational experiences atfarm level could be established to build up a knowledge base of cases and problem solutions. An essential motivating factor to implement appropriate salmonella safety measures in the primary production seems to be economic sanctions. The study focused onthe primary production of pigs, the transportation and the slaughter process.