Russland: regler for mattemperatur

«Lov» er en bindende regel. «Offisiell veiledning» er ikke lov, men inspektører forventer det. «Chef Hygiene standard» er en verdi appen sjekker mot der ingen regel oppgir et tall.

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