The book "Medical examination of personnel working with food", created by the team of authors, is an indispensable source of knowledge for specialists in the field of sanitation, hygiene and food safety . This book is not just a guide, but a complete guide to the most important aspects of prevention and health control of employees whose activities are directly related to the production, processing and sale of food products. It reveals all the nuances of medical examinations, regulatory requirements, modern methods of assessing the state of health and prevention of diseases, which makes it relevant for a wide range of professionals - from nutrition managers to sanitary service specialists. What makes “Medical Examination of Food Personnel” especially valuable for the reader? First of all, it helps to understand why regular medical examinations are not just a formality, but an important element of the food safety system. The author’s team, which unites leading specialists in the field of medicine and sanitation, thoroughly analyzes the procedures, standards and requirements established by the legislation, and also shares practical recommendations for the organization and conduct of examinations. The book covers such important topics as the identification and prevention of infectious and parasitic diseases, monitoring the health of workers with chronic diseases, as well as the features of medical examinations in the conditions of pandemics and epidemics. This book is intended for a wide range of readers - from heads of catering, food industry and retail trade to medical workers, sanitary inspectors and occupational health specialists. Its usefulness is especially obvious for those who appreciate the safety and quality of products, care about the health of employees and want to meet modern legal requirements. For young professionals and students studying health and hygiene, the book will be an excellent textbook, and for experienced professionals - a reliable guide that will help to update knowledge and improve the level of professional competence. The topics raised in the book cover a wide range of issues - from regulations and rules for medical examinations to modern methods of diagnosis and prevention of diseases. Particular attention is paid to the identification of hidden diseases that can be a source of danger to the health of consumers. The authors analyze in detail the procedures for registration of documentation, the peculiarities of working with the labor and medical archives, as well as aspects of interaction with medical institutions and sanitary services. The book also addresses issues of ethics, privacy, and employee rights, making it not only a technical guide, but also an ethical guide for professionals. The author’s style, combining scientific rigor and practical orientation, makes the book accessible and understandable even for readers who do not have deep medical knowledge. At the same time, it contains enough details and recommendations for professionals seeking to improve their skills and knowledge. The team of authors, known for its contribution to the development of sanitary practice and hygienic education, created a work that deservedly occupies an important place in the arsenal of food safety specialists. In general, “Medical Examination of Food Personnel” is a book that not only informs, but also inspires to constantly improve standards of hygiene and safety. It helps to understand that the health of employees is not only their personal business, but a key factor in the success of any organization associated with the food industry. This book will become a reliable assistant for those who value quality, safety and health, and strive to make their work more professional and responsible.