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白俄罗斯：适用于每个食品企业
每天都要做好接受食品检查的准备。
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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白俄罗斯：食品卫生规则
本页规则目前为英文版，稍后会翻译成您的语言。
- 检查机构
- State sanitary supervision (Centres of Hygiene and Epidemiology, Ministry of Health)
- 公众评价
- 不
- 应用内的语言
- English
您的检查
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.
卫生等级
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.
“法律”是指具有约束力的规则。“官方指南”并非法律，但检查人员会参考它。“Chef Hygiene 默认值”是指在没有规则给出具体数值的情况下，应用程序会检查的值。
温度
- 法律Every 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 默认值Chilled 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.
- 官方指南Cooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
- 官方指南Hot holding: 63°C or hotter. Good practice, not law.
- 法律Hot soups and dishes stay on the hot plate for 3 hours at most from cooking (Resolution No. 12, p.109).
- 法律Frying 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).
员工、培训和健康
- 法律Before 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).
- 法律Catering 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.
过敏原
- 官方指南The 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.
消防安全检查
- 法律Until 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.
- 法律From 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 默认值Fire: 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.
记录
- 法律The 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).
- 法律Food 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).
- 官方指南A food safety plan based on HACCP principles, with daily fridge, cooking and cooling records: good practice, not the law for catering in Belarus.
官方消息
- Ministry of Health of Belarus
- Sanitary norms for catering, Resolution No. 12 of 2017 as re-worded by No. 20 (minzdrav.gov.by)
- Presidential Edict No. 227 on checks (pravo.by)
- General fire safety requirements, Decree No. 7 of 2017 (pravo.by)
- Edict No. 212 of 25 June 2026 on fire safety (pravo.by)
Checked
本页面仅提供一般信息，不构成法律建议。请咨询当地政府部门。
白俄罗斯：食品卫生指南
白俄罗斯：Chef Hygiene 应用程序
该应用程序会加载您厨房的这些规则，对照这些规则检查您的记录，并保留证据以供检查员参考。