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Belarus: för varje livsmedelsföretag

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In Belarus the app follows the Ministry of Health's sanitary norms for catering (Resolution No. 12 of 10 February 2017, re-worded by No. 20): a staff check before each shift, daily cleaning with a disinfectant and a thermometer in every fridge. The state sanitary supervision (the Centres of Hygiene and Epidemiology) checks. A HACCP-based food safety plan is good practice: we found no official text that makes it the law for catering.

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Belarus: regler för livsmedelshygien

Reglerna på den här sidan är för närvarande på engelska. De kommer att översättas till ditt språk.

Inspektionsorgan
State sanitary supervision (Centres of Hygiene and Epidemiology, Ministry of Health)
Offentlig betygsättning
Inga
Språk i appen
English

Din inspektion

The state sanitary supervision (the Ministry of Health's Centres of Hygiene and Epidemiology) checks catering. Since 1 January 2026 checks follow Presidential Edict No. 227: planned checks are chosen by risk, not more than once in a calendar year, with written notice at least 10 working days before; unplanned checks happen only on the grounds the law lists, and an anonymous complaint is not one. The rules change: check the latest.

After a check the inspector tells you what to put right and by when. Under the Code of Administrative Offences (Article 17.5) a company can be fined up to 500 base units (22,500 Belarusian roubles at 45 roubles a base unit, from 1 January 2026) and a sole trader up to 200. Check the current law.

Hygienbetyg

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

”Lag” är en bindande regel. ”Officiell vägledning” är inte lag, men inspektörer förväntar sig det. ”Chef Hygiene standard” är ett värde som appen kontrollerar mot där ingen regel anger ett nummer.

Temperaturer

  • LagEvery fridge has a temperature device; a built-in thermometer is enough, and no mercury thermometers (Resolution No. 12, p.93 and p.35).
  • Chef Hygiene standardChilled food: Chef Hygiene checks 4°C or colder, and writes the fridge temperatures down every day. Frozen food: −18°C or colder. Good practice: the rules we read set no number and no daily fridge journal.
  • Officiell vägledningCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
  • Officiell vägledningHot holding: 63°C or hotter. Good practice, not law.
  • LagHot soups and dishes stay on the hot plate for 3 hours at most from cooking (Resolution No. 12, p.109).
  • LagFrying fat: at most 12 hours of continuous frying or 7 fryings with breaks, checked after 6 hours, and never used once its taste, colour or smell has changed (Resolution No. 12, p.105).

Personal, utbildning och hälsa

  • LagBefore each shift an authorised person checks production and serving staff for skin infections and writes the result in a journal, a monthly grid per person (Resolution No. 12, p.126 and Annex 1). Staff with a stomach illness or a fever tell the manager and see a doctor (p.127).
  • LagCatering staff in contact with food hold a medical certificate (медицинская справка о состоянии здоровья) and have a medical exam once a year (Ministry of Health Resolution No. 74 of 2019, Annex 3), and pass hygiene training and attestation (Resolution No. 12, p.123-125). How often the training is repeated for a restaurant: not confirmed.

Allergener

  • Officiell vägledningThe Belarus catering rules we read do not mention allergens. We advise writing down the 14 common allergens (the EU list) for every dish, on a poster, a board or the menu.

Brandsäkerhetskontroller

  • LagUntil 31 December 2026, the General fire safety requirements (Decree No. 7 of 2017): escape routes and exits marked with signs, an evacuation plan on each floor where more than 10 people are, locks on escape doors that open from the inside without a key, and fire briefings organised by the head.
  • LagFrom 1 January 2027, Edict No. 212 of 25 June 2026: much the same duties, with extinguishers kept by MChS's norms, marked with signs and recharged as the maker says.
  • Chef Hygiene standardFire: 101 or 112. Extinguishers, fire alarm and electrics: Chef Hygiene suggests dates you can change. No exact Belarusian interval was confirmed, and neither was how often fire briefings are repeated.

Uppgifter

  • LagThe staff check journal before each shift (Resolution No. 12, p.126), and daily cleaning with a detergent and a disinfectant with a general clean at least once a month (p.43).
  • LagFood taken in only with its quality and safety documents and a label; withdrawn food written down and kept apart (Resolution No. 12, p.84-88 and p.121).
  • Officiell vägledningA food safety plan based on HACCP principles, with daily fridge, cooking and cooling records: good practice, not the law for catering in Belarus.

Officiella källor

Checked

Den här sidan är avsedd för allmän information, inte juridisk rådgivning. Kontakta din lokala myndighet.

Belarus: appen Chef Hygiene

Appen laddar dessa regler för ditt kök, kontrollerar dina register mot dem och sparar bevis åt inspektören.

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