Health & Hygiene

Sanitation and hygiene overview

High sanitation and hygiene standards are mandatory for the safety of guests and staff. Core Russian regulation: SanPiN 2.3/2.4.3590-20.

Cleaning vs disinfection

It’s important to distinguish between cleaning and disinfection:

• Cleaning — removes visible contamination: grease, dirt, food residue.
• Disinfection — destroys pathogens (bacteria, viruses, fungi) on the surface.

Both steps are required. A surface must be cleaned before it can be effectively disinfected.

Cleaning schedule

Develop a cleaning plan that specifies:

• What is being cleaned
• Frequency
• Responsible staff member
• Products and methods used
• Sign-off field

Typical cleaning frequencies:

Area	Frequency
Contact surfaces	After every use
Cutting boards	After every use
Kitchen floors	Daily
Grease traps and exhaust filters	Weekly
Walk-in refrigerators	Weekly
Grease interceptors	Quarterly (minimum)
Exhaust fans	Monthly

Pest control

Insects and rodents (cockroaches, flies, mice, rats) are a serious food safety threat. Control measures:

• Seal all gaps in walls, floors, and ceilings through which pests can enter.
• Store all products in closed containers, off the floor.
• Remove trash regularly, use bins with lids.
• Keep the surrounding area clean, no food debris.
• Contract a licensed pest control service — at minimum quarterly.
• Document all pest control visits and any findings.

Waste management

• Use color-coded bins: general waste, recyclables, food waste.
• Empty bins at the end of every shift or when full.
• Wash and disinfect bins regularly.
• Waste storage area must be separate from food preparation zones.

Workplace safety

All venues must comply with occupational health requirements.

Manual handling

• Train staff in safe lifting and carrying techniques.
• Use trolleys and mechanical aids for heavy loads.
• Report all injuries and near-misses immediately.

Burns and cuts

• Use chain mail gloves when working with sharp implements.
• Use oven gloves and pot holders when handling hot cookware.
• Keep knives sharp — a dull knife requires more force and is more dangerous.

Slips and falls

• Clean spills immediately.
• Use anti-slip mats in high-risk areas.
• Ensure adequate lighting throughout.
• Keep walkways clear at all times.

First aid

• Keep a first aid kit accessible to all staff at all times.
• Ensure at least one first aid-certified staff member is present during operations.
• Log all injuries in the incident register.