Disponible dès maintenant dans 62 pays, dans le respect des règles d’hygiène alimentaire en vigueur dans chaque pays.

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Biélorussie : pour chaque entreprise alimentaire

Prêt pour l’inspection sanitaire. Tous les jours.

In Belarus the app follows the Ministry of Health's sanitary norms for catering (Resolution No. 12 of 10 February 2017, re-worded by No. 20): a staff check before each shift, daily cleaning with a disinfectant and a thermometer in every fridge. The state sanitary supervision (the Centres of Hygiene and Epidemiology) checks. A HACCP-based food safety plan is good practice: we found no official text that makes it the law for catering.

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Biélorussie : règles d'hygiène alimentaire

Le règlement de cette page est pour l’instant en anglais. Il sera traduit dans votre langue.

organisme d’inspection
State sanitary supervision (Centres of Hygiene and Epidemiology, Ministry of Health)
Évaluation publique
Non
Langues disponibles dans l’application
English

Votre inspection

The state sanitary supervision (the Ministry of Health's Centres of Hygiene and Epidemiology) checks catering. Since 1 January 2026 checks follow Presidential Edict No. 227: planned checks are chosen by risk, not more than once in a calendar year, with written notice at least 10 working days before; unplanned checks happen only on the grounds the law lists, and an anonymous complaint is not one. The rules change: check the latest.

After a check the inspector tells you what to put right and by when. Under the Code of Administrative Offences (Article 17.5) a company can be fined up to 500 base units (22,500 Belarusian roubles at 45 roubles a base unit, from 1 January 2026) and a sole trader up to 200. Check the current law.

Note d’hygiène

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

La « loi » désigne une règle contraignante. Les « recommandations officielles » ne constituent pas une loi, mais les inspecteurs s’y attendent. « Chef Hygiene valeur par défaut » est une valeur de référence utilisée par l’application lorsqu’aucune règle ne spécifie de valeur numérique.

Températures

  • LoiEvery fridge has a temperature device; a built-in thermometer is enough, and no mercury thermometers (Resolution No. 12, p.93 and p.35).
  • Chef Hygiene par défautChilled food: Chef Hygiene checks 4°C or colder, and writes the fridge temperatures down every day. Frozen food: −18°C or colder. Good practice: the rules we read set no number and no daily fridge journal.
  • Orientations officiellesCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
  • Orientations officiellesHot holding: 63°C or hotter. Good practice, not law.
  • LoiHot soups and dishes stay on the hot plate for 3 hours at most from cooking (Resolution No. 12, p.109).
  • LoiFrying fat: at most 12 hours of continuous frying or 7 fryings with breaks, checked after 6 hours, and never used once its taste, colour or smell has changed (Resolution No. 12, p.105).

Personnel, formation et santé

  • LoiBefore each shift an authorised person checks production and serving staff for skin infections and writes the result in a journal, a monthly grid per person (Resolution No. 12, p.126 and Annex 1). Staff with a stomach illness or a fever tell the manager and see a doctor (p.127).
  • LoiCatering staff in contact with food hold a medical certificate (медицинская справка о состоянии здоровья) and have a medical exam once a year (Ministry of Health Resolution No. 74 of 2019, Annex 3), and pass hygiene training and attestation (Resolution No. 12, p.123-125). How often the training is repeated for a restaurant: not confirmed.

Allergènes

  • Orientations officiellesThe Belarus catering rules we read do not mention allergens. We advise writing down the 14 common allergens (the EU list) for every dish, on a poster, a board or the menu.

Contrôles de sécurité incendie

  • LoiUntil 31 December 2026, the General fire safety requirements (Decree No. 7 of 2017): escape routes and exits marked with signs, an evacuation plan on each floor where more than 10 people are, locks on escape doors that open from the inside without a key, and fire briefings organised by the head.
  • LoiFrom 1 January 2027, Edict No. 212 of 25 June 2026: much the same duties, with extinguishers kept by MChS's norms, marked with signs and recharged as the maker says.
  • Chef Hygiene par défautFire: 101 or 112. Extinguishers, fire alarm and electrics: Chef Hygiene suggests dates you can change. No exact Belarusian interval was confirmed, and neither was how often fire briefings are repeated.

Archives

  • LoiThe staff check journal before each shift (Resolution No. 12, p.126), and daily cleaning with a detergent and a disinfectant with a general clean at least once a month (p.43).
  • LoiFood taken in only with its quality and safety documents and a label; withdrawn food written down and kept apart (Resolution No. 12, p.84-88 and p.121).
  • Orientations officiellesA food safety plan based on HACCP principles, with daily fridge, cooking and cooling records: good practice, not the law for catering in Belarus.

Sources officielles

Checked

Cette page contient des informations générales et ne constitue pas un avis juridique. Veuillez consulter les autorités locales compétentes.

Biélorussie : l'application Chef Hygiene

L’application charge ces règles pour votre cuisine, vérifie vos enregistrements par rapport à celles-ci et conserve les preuves pour l’inspecteur.

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