Staff hygiene journal
Daily pre-shift health checks for staff. Keeps people with symptoms of acute respiratory viral infections, gastrointestinal infections or pustular skin lesions away from food handling. Completed for each employee on every shift.
What this log is for
The electronic food service hygiene log complies with SanPiN 2.3/2.4.4282-26 and the Rospotrebnadzor order. Employee work clearance, symptoms and temperature, and the responsible person's signature are all on one screen, without paper or manual comparison with the timesheet.
How it looks in the system
What gets recorded
- Employee's full name and position
- Signs of illness from a brief questionnaire
- Temperature (above 37 °C means exclusion from work)
- Work clearance or exclusion mark
- Responsible person's signature
Regulatory basis
- SanPiN 2.3/2.4.4282-26
- Start a new journal every 15 calendar days — this is what inspectors ask for.
- The marks «Зд» / «В» / «Отп» / «Б/л» are filled in automatically from days-off, leave and sick-leave schedules.
- A temperature above 37 °C automatically blocks work clearance and is sent to CAPA.
Questions and answers
What should I record in Staff hygiene journal?
Required fields: Employee's full name and position; Signs of illness from a brief questionnaire; Temperature; Work clearance or exclusion mark; Responsible person's signature. An empty field is equivalent to an incomplete log for an inspector, so use a dash deliberately and include an explanation.
How often should I complete Staff hygiene journal?
Every shift: make the entry on the day of the event. Do not backdate entries: uniform dates and identical values are precisely how inspectors identify record keeping done only as a formality.
Which document requires Staff hygiene journal?
SanPiN 2.3/2.4.4282-26. Include the regulatory reference on the title page so the inspector can immediately see why the log is kept.
Can I keep Staff hygiene journal electronically?
Yes. SanPiN 2.3/2.4.4282-26 does not require paper: the important points are being able to see who made an entry and when, and preventing unnoticed retrospective changes. For an inspection, print the electronic log for the required period.
How long should I keep Staff hygiene journal?
Inspectors usually request records for the last 12 months, so one year is a practical minimum. Keep logs connected with a food poisoning investigation or a complaint until the proceedings are closed.