Russia: food temperature rules

“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.

• 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).