It is an unique reference book on hygienical questions and sanitary management, with the study of that a way is begun in the profession of any businessman or hired employee in the field of hospitality. A book is built on principle "question-answer", that simplifies the study of different aspects of sanitary management substantially.This first edition for the last 60, in that you will find the modern list of questions obligatory sanitary minimum and answers for them: "What hygiene and sanitary minimum"?, "That initially is quality or safety of food products"?, "Why do microbes form biofilms"?, "How is it correct to do disinfection"? "How to find out the false personal medical book"?, "Why do foods" deteriorate?, "What sanitary triangle"? and many other.In a book many dispatches are both to the historical facts and to the operating rules and to the norms. To her real кейсы and cases is also driven from professional activity of her author - Konstantin Кривошонка, main health-officer of Federation of рестораторов and отельеров Russia (ФРИО).A publishing layout is stored in the format of PDF A4.