To evaluate and rank the risk of chemical, pathogenic, viral, and parasitic hazards in food according to the massive data from food supervision and inspection, explore methods of risk ranking, and provide scientific basis to set administrative priorities. Methods Based on theories of food risk assessment, expert review, judgment by experience and Delphi's expert consultation were adopted in this study to establish methods of risk ranking. Results The methods of risk ranking for chemical and biological hazards in food were preliminary developed. Total risk score=8×health risk+2×influential factor. First level indicators of health risk were severity, possibility and vulnerability. First level indicators of influence factor were social influence, economic influence and supervision influence. Each first level indicator was the weighted sum of several second level indicators. This established method was used to rank food risks based on 30 000 data from food safety supervision and inspection system in Guangdong Province in 2013-2014.Conclusion The methods of risk ranking and its indicator system identified the rank and priority of food risk, laid scientific foundation for risks assessment, decision-making and resources allocating.