The textbook was developed in accordance with the state educational standard of higher professional education. It highlights basic occupational health and sanitation information for food service and food trade workers. The material is compiled taking into account the current sanitary standards and rules, legislative and legal acts. The textbook discusses modern issues of sanitary and epidemiological surveillance, gives a hygienic description of environmental factors and its impact on food safety and human health, substantiates sanitary and epidemiological requirements for the improvement of food facilities and measures to ensure the sanitary regime at food enterprises.