The book is the first tutorial that includes all the questions of the course of the same name. Modern legal and organizational foundations of food hygiene are highlighted. Hygienic characteristics of the environment are given. Its effect on human life and food safety is described. The most common food diseases and measures to prevent them are considered. Information on the hygienic examination of food products is provided. The requirements for trade enterprises, the trade process itself and the personal hygiene of trade workers are detailed.