SanPiN in 2026: what changed and what stayed the same

From 1 September 2026, the main food-service regulation is SanPiN 2.3/2.4.4282-26, which replaces 2.3/2.4.3590-20. The clause numbering has changed, but the foundation is the same as it has been since 2021. Here is what you need to keep in mind now.

Required logs

• Employee health log (hygiene log) — every shift, for every employee.
• Finished-product rejection log — for every batch.
• Refrigeration-equipment temperature log — at least twice a day.
• Incoming raw-material inspection — at every delivery.
• Disinfectant-use log — each time disinfectant is used.

Retention periods

The minimum retention period is 12 months. For records connected with HACCP (audits, CAPA, traceability), it is 3 years. If food poisoning is suspected, records for the most recent 12 months are examined first, so they must not be lost.

The most common inspector findings

1. The responsible person’s signature is missing: an approval or suspension is recorded without a name.
2. A shift is missing: Monday’s entry is there, Tuesday’s is not.
3. Temperatures are suspiciously identical: +4, +4, +4, +4. An inspector can spot falsification in seconds.
4. A batch is not linked to its delivery note: the rejection record lacks supplier details.

How WeSetup helps

Automation is used where it is safe: work schedules, job roles, and standard products. Where a real measurement is needed—temperature or product rejection—automatic filling is disabled, and the log cannot be closed without an actual value.