Rusija: pravila o temperaturi hrane

»Zakon« je zavezujoče pravilo. »Uradne smernice« niso zakon, vendar jih inšpektorji pričakujejo. »Chef Hygiene privzeto« je vrednost, s katero aplikacija preveri, kadar nobeno pravilo ne določa številke.

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