Which documents apply
| Document | Who it applies to | What matters for temperature |
|---|---|---|
| SP 2.3.6.4281-26 “Sanitary and epidemiological requirements for retail premises and markets selling food” (Decree of the Chief State Sanitary Doctor of 02.06.2026 No. 17) | shops, retail chains, markets and their warehouses | item 32: refrigeration equipment is fitted with thermometers or automatic monitoring and recording of the storage temperature of perishable products; mercury thermometers are not allowed. Item 38: daily control of temperature and humidity in refrigeration equipment and warehouses, recorded on paper and/or electronic media |
| SanPiN 2.3/2.4.4282-26 “Sanitary and epidemiological requirements for public catering” (Decree of 02.06.2026 No. 18) | restaurants, canteens, cafés, school and hospital catering | temperature control of refrigeration equipment and warehouses; recommended log forms are given in the annexes |
| TR CU 021/2011 “On food safety” | manufacturers, including catering | procedures based on HACCP principles, including control of critical control points; storage conditions are set by the manufacturer |
Update the references. If your production control programme, HACCP plan or instructions still refer to SP 2.3.6.3668-20 or SanPiN 2.3/2.4.3590-20, these ceased to apply on 1 September 2026.
Paper log or automatic recording
The retail rules explicitly allow both: thermometers with a log, or automatic monitoring and recording. A paper log is filled in by hand, usually with gaps at weekends and at night, and a refrigerator failure at night is only noticed in the morning. An automatic system records continuously, builds the log itself and notifies the responsible person as soon as a limit is exceeded.
| Thermometer and log | Automatic system | |
|---|---|---|
| Records | by hand, usually once or twice a day | continuous, the log is built automatically |
| Nights and weekends | not monitored | monitored, with alarms |
| Refrigerator failure | noticed in the morning | a message within minutes |
| Retail chain | logs in every shop | all sites on one screen |
What we do
- Survey
Cold rooms and freezers, display cases, the warehouse, product ranges, critical control points from the HACCP programme.
- Monitoring system
Wireless sensors in chambers and cases, an electronic log for inspections, alarms to the responsible person and the chain's head office.
- Cold room mapping
Optional — to find the warm spot and place the sensor there rather than by the door. The method is the same as for cold rooms.
- Transport
Reefer qualification and loggers on every trip — see the vehicle qualification page.
Frequently asked questions
Which sanitary rules apply to retail from 1 September 2026?
SP 2.3.6.4281-26, approved by Decree of the Chief State Sanitary Doctor of 02.06.2026 No. 17. They apply until 1 September 2032 and replaced SP 2.3.6.3668-20.
Can an automatic system replace the log?
Yes. Item 32 of SP 2.3.6.4281-26 explicitly names automatic monitoring and recording of the temperature, and item 38 allows recording on paper and/or electronic media.
Does catering need a refrigerator temperature log?
Yes, the new SanPiN 2.3/2.4.4282-26 also requires temperature control of refrigeration equipment; recommended log forms are given in its annexes.