The textbook is intended for students of veterinary academies, institutes and faculties. It sets out veterinary and sanitary requirements for the transportation and primary processing of animals, provides a methodology for pre-slaughter research and post-slaughter veterinary examination of carcasses and internal organs. Veterinary and sanitary assessment of slaughter products for infectious, invasive and non-contagious diseases, the basis of processing and hygiene of other products of animal origin is given. The issues of examination of milk, eggs, fish, meat of marine animals, plant foods and honey are covered. The rules for the control of food products of plant and animal origin in food markets are outlined.