Já disponível em 62 países, seguindo as normas de higiene alimentar de cada um.

Chef Hygiene
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Rússia: para todas as empresas do setor alimentício

Pronto para a inspeção sanitária. Todos os dias.

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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O aplicativo Chef Hygiene no computador: a tela inicial de uma cozinha com suas verificações diárias.O aplicativo Chef Hygiene no celular: a tela inicial de uma cozinha com suas verificações diárias.

Rússia: regras de higiene alimentar

As regras desta página estão em inglês por enquanto. Elas serão traduzidas para o seu idioma.

Órgão de inspeção
Rospotrebnadzor (Роспотребнадзор)
Classificação pública
Não
Idiomas disponíveis no aplicativo
English

Sua inspeção

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.

Classificação de higiene

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

“Lei” é uma regra vinculativa. “Orientação oficial” não é lei, mas os inspetores esperam que seja. “Chef Hygiene padrão” é um valor que o aplicativo verifica quando nenhuma regra fornece um número.

Temperaturas

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

Equipe, treinamento e saúde

  • LeiEvery 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).
  • LeiCatering 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.

Alérgenos

  • LeiCustomers 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.

Verificações de segurança contra incêndio

  • LeiThe 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.
  • LeiNobody 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 padrãoEmergency: 112. Extinguishers, fire alarm and electrics: Chef Hygiene suggests dates you can change. No exact Russian interval was confirmed.

Registros

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

Fontes oficiais

Checked

Esta página contém informações gerais e não constitui aconselhamento jurídico. Consulte a sua autoridade local.

Rússia: o aplicativo Chef Hygiene

O aplicativo carrega essas regras para sua cozinha, compara seus registros com elas e guarda comprovantes para o inspetor.

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