Rússland: reglur um hitastig matvæla

„Lög“ eru bindandi regla. „Opinberar leiðbeiningar“ eru ekki lög, en eftirlitsmenn búast við þeim. „Chef Hygiene sjálfgefið gildi“ er gildi sem appið ber saman við þar sem engin regla gefur upp tölu.

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