Tillgänglig nu i 62 länder, i enlighet med varje lands egna regler för livsmedelshygien.

Chef Hygiene
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Ryssland: för varje livsmedelsföretag

Redo för livsmedelsinspektionen. Varje dag.

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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Ryssland: regler för livsmedelshygien

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

Inspektionsorgan
Rospotrebnadzor (Роспотребнадзор)
Offentlig betygsättning
Inga
Språk i appen
English

Din inspektion

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.

Hygienbetyg

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

”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

  • LagFridge 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.
  • 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 dishes stay on the pass for 3 hours at most, and ready dishes are not sold the next day (SanPiN p.32).
  • Officiell vägledningCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
  • LagFrying oil: checked every day, and every oil change written down and kept at least 3 months (SanPiN p.44).

Personal, utbildning och hälsa

  • LagEvery 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).
  • LagCatering 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.

Allergener

  • LagCustomers 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.

Brandsäkerhetskontroller

  • LagThe 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.
  • LagNobody 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 standardEmergency: 112. Extinguishers, fire alarm and electrics: Chef Hygiene suggests dates you can change. No exact Russian interval was confirmed.

Uppgifter

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

Officiella källor

Checked

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

Ryssland: appen Chef Hygiene

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

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