The Hellenic Food Authority (EFET, www.efet.gr) is the central authority responsible for food safety after primary production. The responsibilities of EFET are varied and concern the definition of food quality standards and rules of good hygiene practice, the preparation and approval of training programs for people working in the food industry and the maintenance of a register for companies in the field of food production and management, the definition, implementation and coordination of food control programs (including materials in contact with foods such as food packages), the elaboration of exploratory programs and studies, the participation in the International and European regulatory bodies, the suggestion of proposals for the adoption of legislative and other measures relevant to food safety and continuous information of consumers. The audits carried out are relevant to regular inspections, complaints, food incidents / RASFF, as well as re-inspections for food safety, quality, authenticity and labeling. In addition to the chemical and microbiological risks, EFET has taken actions to reduce nutritional risks such as increased salt consumption and trans fatty acids. Specifically, it has developed the Salt Reduction Strategy which has been adopted by the Ministry of Health and includes 4 main pillars, while it has undertaken actions at both national and European level with the aim of eliminating industrially produced trans fatty acids. Other actions relevant to nutrition include the definition of maximum levels of vitamins and minerals in fortified foods as well as nutritional frontal labeling in foods as part of the Farm-to-Fork strategy. EFET is the focal point in Greece of EFSA, Codex Alimentarius, INFOSAN and the Food Fraud Network. Regarding the actions in the field of fraudulent practices and fraud, EFET systematically carries out inspections on products of national importance such as olive oil, feta cheese and honey.