smartchef.ie
SmartChef Cheat Sheet
Your Quick Guide to HACCP Records
Essential food safety information for Irish hospitality businesses. Keep this guide in your kitchen for easy reference.
Critical Temperature Standards
The HACCP Records You Need — All available in SmartChef
Delivery Records
Record all food deliveries, check temperatures, and maintain your Approved Supplier List.
Temperature Records
Daily monitoring of fridges, freezers, and hot cabinets. Check at least once per day.
Cooking Records
Document the cook-chill cycle: cooking, cooling, and reheating processes.
Hot & Cold Hold
Track display temperatures during service for buffets, carveries, and salad bars.
Probe Calibration
Register your thermometers and track calibration schedules (every 6-12 months).
Cleaning Schedule
Daily and weekly cleaning tasks with staff sign-off and manager verification.
10 Essential HACCP Tips — from the SmartChef team
Check deliveries immediately — verify temperatures and reject anything outside safe ranges.
Record fridge temps daily — before opening, first thing in the morning.
Use colour-coded boards — prevent cross-contamination between raw and cooked foods.
Cool food within 90 mins — from 63°C to below 8°C. This is critical!
Probe the thickest part — always check core temperature, not surface.
Date-label everything — use labels to track when food was opened or prepared.
Sanitise between tasks — especially when switching between raw and ready-to-eat.
Store raw below cooked — raw meat at the bottom of the fridge, always.
Calibrate probes weekly — use ice water (0°C) to verify accuracy.
Train all staff — everyone handling food needs HACCP awareness training.