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Rusia: para cada negocio de alimentación

Listos para la inspección de alimentos. Todos los días.

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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La aplicación Chef Hygiene en un ordenador: la pantalla de inicio de una cocina con sus controles diarios.La aplicación Chef Hygiene en un teléfono: la pantalla de inicio de una cocina con sus controles diarios.

Rusia: reglas de higiene alimentaria

Las reglas de esta página están en inglés por el momento. Se traducirán a tu idioma.

Órgano de inspección
Rospotrebnadzor (Роспотребнадзор)
Calificación pública
No
Idiomas en la aplicación
English

Su inspección

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.

Calificación de higiene

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

“Ley” es una norma vinculante. “Orientación oficial” no es ley, pero los inspectores la esperan. “Chef Hygiene predeterminado” es un valor que la aplicación comprueba cuando ninguna norma especifica un número.

Temperaturas

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

Personal, formación y salud

  • LeyEvery 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).
  • LeyCatering 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.

Alérgenos

  • LeyCustomers 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.

Controles de seguridad contra incendios

  • LeyThe 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.
  • LeyNobody 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 predeterminadoEmergency: 112. Extinguishers, fire alarm and electrics: Chef Hygiene suggests dates you can change. No exact Russian interval was confirmed.

Archivos

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

Fuentes oficiales

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Esta página contiene información general, no asesoramiento legal. Consulte con su autoridad local.

Rusia: la aplicación Chef Hygiene

La aplicación carga estas normas para tu cocina, compara tus registros con ellas y guarda pruebas para el inspector.

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