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Russia: for every food business

Ready for the food inspection. Every day.

In Russia the app follows the catering rules SanPiN 2.3/2.4.4282-26 (in force from 1 September 2026 to 1 September 2032), which ask every catering business for production control based on HACCP principles and daily journals. Rospotrebnadzor (Роспотребнадзор) inspects.

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The Chef Hygiene app on a computer: the home screen of a kitchen with its daily checksThe Chef Hygiene app on a phone: the home screen of a kitchen with its daily checks

Russia: food hygiene rules

Inspection body
Rospotrebnadzor (Роспотребнадзор)
Public rating
No
Languages in the app
English

Your inspection

Rospotrebnadzor (Роспотребнадзор) inspects food businesses, on a risk-based approach. Planned inspections of many businesses have been limited since 2022 (Government Decree No. 336), but unscheduled checks still happen, for example after a complaint. The rules change: check the latest.

After a visit the inspector writes a report (an act) and tells you what to put right and by when. Under the Code of Administrative Offences a company can be fined 30,000 to 50,000 roubles for breaking the catering rules (Article 6.6), or its activity suspended for up to 90 days, and 300,000 to 400,000 roubles for breaking the fire rules (Article 20.4). Check the current law.

Hygiene rating

Russia has no public hygiene rating, sticker or score, and nothing has to be displayed. Chef Hygiene shows no rating card for Russia.

“Law” is a binding rule. “Official guidance” is not law, but inspectors expect it. “Chef Hygiene default” is a value the app checks against where no rule gives a number.

Temperatures

  • LawFridge and store temperatures are written down every day, with a thermometer in every fridge (SanPiN 2.3/2.4.4282-26, p.35 and p.40).
  • Chef Hygiene defaultChilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
  • Official guidanceCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
  • Official guidanceHot holding: 63°C or hotter. Good practice, not law.
  • LawHot dishes stay on the pass for 3 hours at most, and ready dishes are not sold the next day (SanPiN p.32).
  • Official guidanceCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
  • LawFrying oil: checked every day, and every oil change written down and kept at least 3 months (SanPiN p.44).

Staff, training and health

  • LawEvery day before work, food handlers are checked for skin infections and signs of illness, written in the hygiene journal (paper or electronic); staff who are ill are taken off food work (SanPiN p.25).
  • LawCatering staff in contact with food have a medical exam once a year (Ministry of Health Order No. 29n), recorded in the personal medical book (личная медицинская книжка), and must meet the rules on hygiene training.

Allergens

  • LawCustomers must be told which allergens are in the finished food (SanPiN p.43). We advise writing it down for the 14 allergens: on a poster, a board or the menu.

Fire safety checks

  • LawThe Fire Safety Rules (Government Decree No. 1479, valid to 31 December 2026: check what replaces them): exit doors open from the inside without a key, nothing blocks escape routes or exits, exit signs and emergency lights, and the ventilation ducts cleaned at least once a year with a record.
  • LawNobody starts work before a fire briefing; a repeat briefing at least once a year (every 6 months where 50 or more people are inside at once), each written in the briefing journal (MChS Order No. 1120).
  • Chef Hygiene defaultEmergency: 112. Extinguishers, fire alarm and electrics: Chef Hygiene suggests dates you can change. No exact Russian interval was confirmed.

Records

  • LawProduction control based on HACCP principles is the law (SanPiN 2.3/2.4.4282-26, p.4).
  • LawDaily: the hygiene journal (staff health), the fridge and store temperature journal, the frying oil record and cleaning with a disinfectant.
  • LawSchools and nurseries: a 24-hour sample of every batch, at least 100 g, kept 48 hours at +2 to +6°C (SanPiN p.59).

Official sources

Checked

This page is general information, not legal advice. Check with your local authority.

Russia: the Chef Hygiene app

The app loads these rules for your kitchen, checks your records against them and keeps proof for the inspector.

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