HACCP Records Pack & Temperature Logs

HACCP RECORDS PACK AND TEMPERATURE LOGS (Regulation (EC) No. 852/2004, Article 5; Food Safety Authority of Ireland "Safe Catering" pack)

Business: ✓Business name HSE food business registration no.: HSE food business registration number

This pack records the food safety management procedures based on Hazard Analysis and Critical Control Points ("HACCP") principles, required for every registered food business under Article 5 of Regulation (EC) No. 852/2004, and enforced by Environmental Health Officers on behalf of the FSAI.

PART A — CRITICAL CONTROL POINT (CCP) MONITORING

1. CCP: Critical Control Point (CCP) 1.1. Critical limit: Critical limit 1.2. Monitoring result: Monitoring result, recorded on Monitoring date. 1.3. Corrective action taken: Corrective action taken

PART B — CLEANING AND TRAINING

2. CLEANING SCHEDULE LOG 2.1. Cleaning schedule log entry

3. FOOD SAFETY TRAINING RECORD 3.1. Food safety training record

PART C — TEMPERATURE LOG

4. EQUIPMENT / PROCESS 4.1. Equipment: Equipment / process 4.2. Temperature reading: Temperature reading (°C)°C 4.3. Within safe range: Within safe range 4.4. Reference ranges (FSAI guidance): fridges ≤5°C, freezers ≤−18°C, hot holding ≥63°C, core cooking temperature ≥75°C.

5. RECORD-KEEPING 5.1. Checked by: Checked by 5.2. Temperature checks should be recorded at least twice daily as standard practice, and this pack retained as evidence for Environmental Health Officer inspection.

— — — ⚠️ This is a boilerplate template, not legal advice. Employment, health & safety, food safety, and consumer-protection law in Ireland changes frequently (e.g. the Employment (Miscellaneous Provisions) Act 2018, the EU (Transparent and Predictable Working Conditions) Regulations 2022, and Workplace Relations Commission Codes of Practice) — have this document reviewed and adapted by a solicitor (and, for employment matters, checked against the current WRC Code of Practice at workplacerelations.ie) before use.