The overall objective of this project is to develop efficient intervention strategies, enhanced process control criteria, monitoring sampling schemes, and an easy-to-use food safety decision-support IT tool for artisanal food producers, aiming to the reduction and control of foodborne pathogens such as Listeria monocytogenes, Salmonella spp., Shiga toxin-producing Escherichia coli (STEC) and Staphylococcus aureus in selected traditional food products produced in Mediterranean regions of Portugal, Spain, Italy, France, Greece, Morocco, Tunisia and Algeria.