The aim of thesis is to establish clearly the importance of tidiness and cleanliness in restaurants, and which implies maintaining high standards of personal hygiene and hygiene of premises in every restaurant. Security and safety of food must comply with all regulations and with its intended use. Food which is valid and has the ability to consume, which is manufactured with hygienic secured in the production plant, under the supervision of the production process and with the preventive reaction on the occurrence of certain irregularities. Hygiene includes general and practical procedures that allow preventive prevention of diseases and their spread. Personal hygiene of employees significantly contributes to food safety because it prevents food contamination by microorganisms and transmission of pathogens to the consumer or customer. Proper maintenance of personal hygiene to protect food safety with which it comes into contact at their workplace, and thus protect the other people that are not infected, while protecting their work and reputation of the building where she works. Food safety proves guarantee that the food will not endanger the health of the person who consumed if it does not contain infectious substances hazardous to human health and can cause damage or some form of the disease, of course, if it is consumed in accordance with its intended use.