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Chef Hygiene
Jelovnik

Rusija: za svaki prehrambeni posao

Spremni za inspekciju hrane. Svaki dan.

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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Aplikacija Chef Hygiene na računalu: početni zaslon kuhinje s dnevnim provjeramaAplikacija Chef Hygiene na telefonu: početni zaslon kuhinje s dnevnim provjerama

Rusija: pravila higijene hrane

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Inspekcijsko tijelo
Rospotrebnadzor (Роспотребнадзор)
Javna ocjena
Ne
Jezici u aplikaciji
English

Vaš pregled

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.

Ocjena higijene

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

„Zakon“ je obvezujuće pravilo. „Službene smjernice“ nisu zakon, ali inspektori ih očekuju. „Chef Hygiene zadano“ je vrijednost koju aplikacija provjerava tamo gdje nijedno pravilo ne daje broj.

Temperature

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

Osoblje, obuka i zdravlje

  • ZakonEvery 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).
  • ZakonCatering 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.

Alergeni

  • ZakonCustomers 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.

Provjere zaštite od požara

  • ZakonThe 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.
  • ZakonNobody 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 zadanoEmergency: 112. Extinguishers, fire alarm and electrics: Chef Hygiene suggests dates you can change. No exact Russian interval was confirmed.

Zapisi

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

Službeni izvori

Checked

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Rusija: Chef Hygiene aplikacija

Aplikacija učitava ova pravila za vašu kuhinju, provjerava vaše zapise u odnosu na njih i čuva dokaz za inspektora.

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