Food safety risk assessment has been historically associated with the identification of hazards in food using Hazard Analysis and Critical Control Point (HACCP), and food defense, now identified as Threat Analysis/Critical Control Points (TACCP) by the Global Food Safety Initiative (GFSI.) An additional risk assessment, Vulnerability Analysis/Critical Control Points (VACCP), has been added to the mix to assess the risk of vulnerability to food fraud, following international incidents of intentional adulteration. For instance, in 2008, melamine was added to infant formula to artificially increase the protein content, resulting in infant deaths and serious illness, and leading to massive recalls. This article highlights the similarities and differences among the three assessments.