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 rangeYesNo — corrective action taken 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.