Teraz dostupné v 62 krajinách, pričom každá krajina dodržiava vlastné pravidlá hygieny potravín.

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Rusko: pre každý potravinársky podnik

Pripravený na kontrolu potravín. Každý deň.

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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Rusko: pravidlá hygieny potravín

Pravidlá na tejto stránke sú zatiaľ v angličtine. Budú preložené do vášho jazyka.

Inšpekčný orgán
Rospotrebnadzor (Роспотребнадзор)
Verejné hodnotenie
Nie
Jazyky v aplikácii
English

Vaša kontrola

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.

Hodnotenie hygieny

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

„Zákon“ je záväzné pravidlo. „Oficiálne usmernenie“ nie je zákon, ale inšpektori ho očakávajú. „Chef Hygiene predvolená hodnota“ je hodnota, ktorú aplikácia porovnáva, ak žiadne pravidlo neuvádza číslo.

Teploty

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

Zamestnanci, školenia a zdravie

  • PrávoEvery 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).
  • PrávoCatering 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.

Alergény

  • PrávoCustomers 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.

Kontroly požiarnej bezpečnosti

  • PrávoThe 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.
  • PrávoNobody 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 predvolenéEmergency: 112. Extinguishers, fire alarm and electrics: Chef Hygiene suggests dates you can change. No exact Russian interval was confirmed.

Záznamy

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

Oficiálne zdroje

Checked

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Rusko: aplikácia Chef Hygiene

Aplikácia načíta tieto pravidlá pre vašu kuchyňu, porovná s nimi vaše záznamy a uchová dôkaz pre inšpektora.

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