Although pigs contaminated with Salmonella rarely show clinical symptoms, control is important becauseof the public health concern. Both producers and consumers are interested in procedures for minimizing therisk of Salmonella infections. This study outlines the entire production path for fresh pork in Belgium, fromfarm to fork. Additionally, it describes the different critical points for Salmonella contamination, with emphasison those steps that need extra attention and/or improvement. The data was collected by means of questionnairesat the different steps of the process. In total, 3658 questionnaires were collected, which made itpossible to draw up a nationwide image of the pork production process.In the primary production phase, there are several points relating to biosecurity that can be improved inorder to minimize the risk for Salmonella in fattening pigs that are sent to slaughter. In the slaughterhouse,there has been an increase in the number of pigs or carcasses that become infected with Salmonella. Attentionshould be paid to avoiding contact of the feces and tonsils of contaminated pigs with the carcass, and strict hygienicmeasures should be taken to avoid cross-contamination.During transformation and distribution of the carcasses, there is a low risk of further spreading of Salmonellaspp. Finally, during consumer phase, the risk for Salmonella contamination increases because ofinappropriate temperature conditions during storage, manipulation of meat and possible cross-contaminationwith other food products, and the consumption of insufficiently heated and/or raw meat.The present study illustrates that the risk of Salmonella infection by consumption of fresh pork is relativelylow under Belgian conditions. Nevertheless, it can be further decreased by implementing additional controlmeasures, mainly in slaughterhouse and in domestic kitchen.