Rusland: regler for madtemperatur

“Lov” er en bindende regel. “Officiel vejledning” er ikke lov, men inspektører forventer det. “Chef Hygiene standard” er en værdi, som appen kontrollerer i forhold til, hvor ingen regel angiver et tal.

• LovFridge 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 standardChilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
• Officiel vejledningCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
• Officiel vejledningHot holding: 63°C or hotter. Good practice, not law.
• LovHot dishes stay on the pass for 3 hours at most, and ready dishes are not sold the next day (SanPiN p.32).
• Officiel vejledningCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
• LovFrying oil: checked every day, and every oil change written down and kept at least 3 months (SanPiN p.44).