Guides to regulations, checklists, and customer stories. We keep them brief so you can read them between prep tasks.
Identical temperatures, perfectly regular times, and weekend signatures are signs of paper-only recordkeeping. Learn how to make journals reflect real operations.
A small café needs roughly ten logs and three or four procedures as its basic minimum. Six items address 80% of inspection findings; the rest is paperwork inherited from another era.
The SanPiN baseline covers health, temperatures, finished-product checks, receiving, cleaning, and disinfectants. HACCP adds more when you work with chains or serve children's food.
From 1 September 2026, SanPiN 2.3/2.4.4282-26 replaces 3590-20: numbering changes, requirements stay the same. Here is what to know about logs, retention periods, and Article 6.6 fines of the Russian Code of Administrative Offences.
An inspector can accept a digital log if it can be printed, signed, and retained for the required period. The rules specify what information must be recorded, not whether it is on paper.