What temperature should a fridge be set to in Ireland?

Fridges should maintain a temperature between 0°C and 5°C. Temperatures should be recorded at least once daily to ensure food safety compliance.

What is the safe temperature for hot holding food?

Hot-held food must be kept at 63°C or above to prevent bacterial growth. This applies to foods kept in bain-maries, hot cabinets, or serving lines during service.

What is the danger zone temperature for food?

The danger zone is between 8°C and 63°C. In this temperature range, bacteria can multiply rapidly. Food should not be kept in this range for extended periods — it should be cooled quickly to below 5°C or kept hot above 63°C.

What core temperature should food be cooked to?

Food should be cooked to a core temperature of at least 75°C to ensure harmful bacteria are destroyed. This temperature should be verified using a calibrated probe thermometer.

HACCP Records for Irish Kitchens

SmartChef digitises the day-to-day food safety records Irish kitchens keep — from deliveries through to cleaning — so you stay compliant and inspection-ready.

What records does my kitchen need?

Every food business must operate a food safety management system based on HACCP principles, and keep records that demonstrate it. Environmental Health Officers expect to see these records during inspections. SmartChef digitises the full set — deliveries, temperatures, cooking, holding, calibration, transport, and cleaning.

Already using the Safe Catering Pack?

SmartChef's records cover the same areas as the FSAI's Safe Catering Pack, so kitchens using the pack can move to digital record-keeping without changing how they work.

SmartChef is not affiliated with, endorsed, or approved by the FSAI.

Always Inspection-Ready

With SmartChef, your records are organised, timestamped, and easily accessible — exactly what EHOs want to see.

The Records SmartChef Manages

Click on any record type to learn more about what it covers and how SmartChef helps.

Delivery Records

Record food deliveries, temperature checks, and maintain your approved supplier list.

Equipment Temperature Records

Monitor and record fridge, freezer, and hot cabinet temperatures daily.

Cooking, Cooling & Reheating Records

Document cooking, cooling, and reheating processes for the cook-chill cycle.

Hot & Cold Holding Records

Track temperatures of hot-held and cold-held foods during service.

Probe Calibration Records

Document temperature probes and track calibration schedules.

Transport & Delivery Records

Track outbound food deliveries with batch codes and temperature monitoring.

Cleaning Schedule

Manage daily and weekly cleaning tasks with staff completion and manager sign-off.

Key Temperature Standards

These are the critical temperatures every kitchen needs to know.

0-5°C

Fridge Storage

Keep chilled foods safe

-18°C

Freezer Storage

Or below for frozen foods

63°C+

Hot Holding

Keep hot foods safe

75°C

Cooking Core Temp

Safe cooking temperature

Danger Zone: 8°C to 63°C — bacteria multiply rapidly in this range

Ready to go digital?

Get started risk-free and see how easy it is to manage your HACCP records with SmartChef.

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