Disponibile ora in 62 paesi, nel rispetto delle normative igienico-sanitarie di ciascun paese.

Chef Hygiene
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Russia: per ogni attività alimentare

Pronti per l’ispezione alimentare. Ogni giorno.

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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Russia: norme di igiene alimentare

Le regole presenti in questa pagina sono al momento in inglese. Verranno tradotte nella tua lingua.

organismo di ispezione
Rospotrebnadzor (Роспотребнадзор)
Valutazione pubblica
NO
Lingue nell’app
English

La tua ispezione

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.

Valutazione igienica

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

“Legge” è una norma vincolante. “Linee guida ufficiali” non sono legge, ma gli ispettori se le aspettano. “Chef Hygiene predefinito” è un valore che l’app controlla quando nessuna norma fornisce un numero.

Temperature

  • LeggeFridge 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 predefinitoChilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
  • Linee guida ufficialiCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
  • Linee guida ufficialiHot holding: 63°C or hotter. Good practice, not law.
  • LeggeHot dishes stay on the pass for 3 hours at most, and ready dishes are not sold the next day (SanPiN p.32).
  • Linee guida ufficialiCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
  • LeggeFrying oil: checked every day, and every oil change written down and kept at least 3 months (SanPiN p.44).

Personale, formazione e salute

  • LeggeEvery 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).
  • LeggeCatering 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.

Allergeni

  • LeggeCustomers 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.

Controlli di sicurezza antincendio

  • LeggeThe 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.
  • LeggeNobody 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 predefinitoEmergency: 112. Extinguishers, fire alarm and electrics: Chef Hygiene suggests dates you can change. No exact Russian interval was confirmed.

Registri

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

Fonti ufficiali

Checked

Questa pagina fornisce informazioni di carattere generale e non costituisce consulenza legale. Si prega di contattare le autorità locali competenti.

Russia: l'app Chef Hygiene.

L’app carica queste regole per la tua cucina, verifica la conformità dei tuoi registri e conserva la documentazione per l’ispettore.

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