俄罗斯：食品温度规则

“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。

• 法律Fridge 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 默认值Chilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
• 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 dishes stay on the pass for 3 hours at most, and ready dishes are not sold the next day (SanPiN p.32).
• 官方指南Cooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
• 法律Frying oil: checked every day, and every oil change written down and kept at least 3 months (SanPiN p.44).