If you're still keeping your HACCP records on paper, these ten printable A4 sheets will cover the checks an Environmental Health Officer expects to see in an Irish kitchen. Each one has the safe temperatures printed at the top, a column for what you did when something was out of range, and a line at the bottom for the manager to sign off.
Pop in your email the first time and we'll send you the PDF. After that we can send you the rest without being asked again.
We've used the same record names, the same columns and the same safe temperatures as the app, so if you ever decide to go digital, your staff will already know their way around.
This is the record you fill in when a delivery arrives. It shows the food came in at the right temperature, that it was in date, and that the van was clean. It's usually the first record an EHO asks to see, because it proves you're not accepting food that's already a problem before it reaches your kitchen.
Your daily fridge and freezer check. It proves that chilled and frozen food has been kept cold every day, and just as importantly, it shows what you did on the day a unit was running warm.
This one shows that food was cooked right through, cooled down quickly if you kept it, and reheated hot enough before it went out. It's the record behind every batch of soup, stew, rice or sauce that gets made ahead of service.
For food sitting in a bain-marie, hot cabinet or chilled display during service. It shows the food stayed hot enough or cold enough for the whole time it was out, not just at the moment it went in.
This record proves your thermometer is telling the truth. Every other temperature on these sheets depends on it, which is why an EHO will want to see that the probe was checked recently and passed.
Who cleaned what, when, and how. It lists the cleaning jobs for your kitchen, daily and weekly, with a box to initial when each one's done. It shows an inspector that cleaning is planned rather than left to whoever happens to be last out the door.
For food you take out to customers. It shows the food left at the right temperature, that raw and ready-to-eat food were kept apart in the van, and who it was delivered to. You'll need this one if you cater events or deliver to other premises.
One page for the whole day. Deliveries, fridge checks, cooking and hot holding all on a single sheet, which suits a small kitchen or a food truck that doesn't want to be carrying four separate folders around.
This one is for kitchens that heat bought-in chilled or frozen food straight from the pack rather than cooking from scratch. There's one line per product, with the batch code and use-by date so you have the traceability if anything is ever questioned. It's a SmartChef record rather than one from the Safe Catering pack.
For frozen food that's defrosted before cooking. It shows the food was thawed in the fridge rather than on the counter, and that it was used within a day of thawing. It's a SmartChef record rather than one from the Safe Catering pack.
These are SmartChef's own record sheets rather than the Safe Catering pack. They cover the same checks an Environmental Health Officer will ask to see in an Irish kitchen, but we've laid them out the way the SmartChef app does, with the safe temperatures printed where you can actually see them and a column for what you did when a reading was out of range. In our experience that last column is the one an EHO reads first, because it's the difference between a kitchen that spotted a problem and dealt with it, and one that just wrote down a number.
Every sheet has a line at the bottom for the manager or supervisor to check and sign. It's worth doing that weekly. A record that nobody ever looks at is one of the most common things an inspector picks up on, and it's the easiest one to fix.
In the SmartChef app each of these records takes about thirty seconds to fill in, the fridge checks can come straight from a wireless sensor, and everything is ready to show an EHO with one tap. Plans start from €25 a month, and you can try it first with no card and no commitment.
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