On January 30, 2020, the Director-General of the World Health Organization declared the outbreak of COVID-19 a Public Health Emergency of International Concern. There is hardly a country in the world that is not currently facing this problem. The number of cases is constantly growing, patients and carriers being the main mode of transmission. The economies of all countries are at stake. However, people need essential goods and food, regardless of the situation. In this respect, agriculture, food industry, food market, and catering have become priority industries. A continuous operation of food service enterprises (FSE) is crucial for the uninterrupted food supply in the period of preventive measures. The paper describes how pathogen makes its way into FSEs, spreads, and infects people. This information makes it possible to assess the probability of coronavirus infection and to reduce its spread, thus ensuring the safe operation of the enterprise. There are three transmission routes the coronavirus can take at a FSE: (1) aerial transmission by droplets and aerosols during the main and secondary technological production processes, (2) person-to-person transmission from clients to staff or from employee to employee via direct or indirect contact, (3) transmission via contaminated surfaces, e.g. packaging, furniture, equipment, etc. FSEs have to follow the recommendations published by the federal and/or local authorities, which may vary depending on the COVID-19 incidence rate in the area. These recommendations are based on the probability of the public health risk associated with person-to-person transmission, rather than on food safety.

Introduction. The problem of micronutrient deficiency remains a relevant issue all over the world. However, it is mostly developed countries that practice food fortification. The FAO and the WHO accumulate related experience and summarize it in various documents. Yet some aspects of the problem can be solved on state level. The present research featured micronutrient deficit and preventive measures in several countries taking into account local food traditions. Since 1920, a number of industrially developed northern countries have started developing and implementing various food fortification programs. Similar programs are being introduced in East, Central, and South Africa and Southeast Asia. For 40 years, Russia has been taking various measures to prevent micronutrient deficiency and related diseases. Results and discussion. The research revealed the social and economic measures of food fortification that were found lacking in these countries. The main problem proved to be iodine, iron, and vitamin A deficiency. However, lack of other micronutrients also remains a burning issue. The present paper gives an overview of iodine, selenium, and iron deficiencies in several countries. The authors proposed several solutions, e.g. food group selection, food additives (mono or premix), various ways of fortification, etc. The article also contains a list of main Russian regulatory documents that control the production and turnover of food fortification. The authors showed advantages of food fortification of mass consumption products, e.g. the low cost of processing, the affordability of enriched products, their availability for different social population, the well-developed regulation standards, the good social effect of food fortification projects, their economic efficiency, etc. Taking into consideration the environmental changes and various geopolitical and economic factors that negatively affect nutrition and population health, the authors recommend to continue evidence-based research in this direction to develop new technologies and food supplements. Conclusion. The novelty of the research lies in the fact that it reveals priority areas for prospective scientific research in food fortification based on a thorough analysis of the existing experience. From the point of view of practical application, the research offers a deeper understanding of the problem, stresses its relevance, sets goals and objectives of future studies, and offers some ideas for preventive programs.

The scientific and technological development of Russia is aimed at food security and food independence of the country. The problem is solved by using local raw materials, as well. Of high priority is the creation of food products with the pre-set functional properties. The government provides grant support for the projects and scientific programs of innovation activities. The challenge consists in rapid transition from the research results to their implementation. The task is effectively solved within the frames of R&D innovative projects in the system: "science and education -production --market". The specific features of growing and harvesting plant raw materials lie in their season character and a small scale. It actualizes its processing with the purpose of obtaining new food products in the small enterprise setting. The research on the technology of integrated processing of high cranberry was done. It involved whole berries pre-drying, cutting and further use of powder-like mixture in the syrup preparation. Modes and parameters for high cranberry drying are brought out: temperature 80ºC, time period -72 hours with purification intensity of 30% of air volume an hour; kibbling of dry berries to powdery condition with the particle size of 0.001 mm. Rational technological modes and parameters for ready-made syrup are established: mass fraction of sugar syrup dry substances -55%; the proportion "sugar syrup: high cranberry powder" in the recipe is 10:1.15; syrup cooking time -30 minutes. Comparative analysis of nutritional value of fresh and dried high cranberry was carried out. The research has shown a high content of polyunsaturated fatty acids in the latter, that proves the practicability of high cranberry integrated processing.

The goal is to consider issues related to the organization of high–quality, varied and safe nutrition of athletes and guests of the II Winter International Sports Games "Children of Asia", held in the Kemerovo region – Kuzbass in 2023.

The paper describes the organization of catering for workers in the coal industry on the example of JSC HC "SDS-Coal". The purpose of the work is to determine the role of catering at the enterprise in the prevention of occupational diseases. The presence of preventive measures at the enterprise aimed at reducing morbidity is shown.