Guidelines are intended for students of directions: 655700 - Special purpose food and catering technology and 655600 - Production of food products from plant raw materials, as well as bachelors, masters and students of other food specialties specializing in the field of food production . They define the goals and objectives of the discipline; the classification and hygienic requirements for food and biologically active additives are given The guidelines contain questions for self-testing knowledge that can be used as a basis for drawing up examination tickets. In these instructions, the tasks of the control work on the course for students of correspondence and PKI . are given. The guidelines provide a list of the main regulatory documents governing the use of food and dietary supplements, as well as a list of recommended literature. Guidelines are drawn up in accordance with the requirements of the GOSVPO, the work program of the course and are recommended for full-time, part-time and PKI students