Food Safety Record Pack — the records an inspector asks for.
Fourteen fillable PDFs covering the daily cycle of a food business: what came in, what it was stored at, what it was cooked to, who cleaned what, and who was trained. Buy it once and print it as often as you need — there is no subscription and nothing expires.
Already included with HACCP Level 1 & 2 and HACCP Level 3, and therefore with every All-Access plan.
Why these fourteen.
Because they are the ones that get asked for. Under Article 5 of Regulation (EC) No 852/2004 a food business must put in place and maintain permanent procedures based on HACCP principles — and monitoring records are what show those procedures are being run rather than filed.
Built to the Irish limits
Every temperature on these sheets follows FSAI guidance: chilled food between 0 °C and 5 °C, freezers at −18 °C or colder, a core cooking temperature of 75 °C instantaneously or an equivalent such as 70 °C for two minutes, and hot holding above 63 °C. The limits are printed on the sheet, so nobody has to remember them.
A corrective-action column on every record
A temperature out of range is not a failure — not writing down what you did about it is. Each monitoring sheet has a corrective-action column beside the reading, because that column is what turns a number into evidence that the system is managed.
Fillable on screen or on a clipboard
Every sheet is a fillable PDF. Type into it on a laptop, or print it and use a pen — which is what most kitchens do. Download the file before filling it in; some browsers open PDFs in a viewer that cannot save what you type.
Named training evidence
FS6 records who was trained, in what, and when. The FSAI named inadequate staff training among the fundamental breaches behind enforcement action when it reported 127 enforcement orders served on Irish food businesses in 2025.
Sources ·
FSAI — Temperature control ·
FSAI — Hygiene of Foodstuffs ·
Regulation (EC) No 852/2004 ·
FSAI — 127 enforcement orders in 2025
General guidance, not legal advice. Your own food safety management system, safety statement and the officer inspecting your premises are what govern your business.
What the sheets actually look like.
Real pages from the pack, not mock-ups. Every sheet is a fillable PDF with the limits and prompts printed on it.
FS2 — Fridge / Freezer Temperature Record
FS3 — Cooking, Cooling & Reheating Record
FS5 — Hygiene Inspection Checklist
FS10 — Allergen Menu Matrix
FS8 — All-in-One Daily Record
All 14 documents, by name.
No mystery bundle. This is the complete list of what downloads when you buy the pack.
Before you buy.
Yes, with two of them. The pack is included with HACCP Level 1 & 2 and HACCP Level 3, and therefore with every All-Access plan, because every plan contains HACCP 1 & 2. The €15 listing is for people who want the records without the training.
A blank sheet satisfies nobody. What an officer looks for is a system that is being run — filled in, dated, signed, with corrective actions written down when something went out of range. These give you the right sheets for an Irish food business and a sensible structure. Filling them in every day is the part we cannot do for you.
Long enough to cover the shelf life of the food and any period an officer might reasonably ask about. Many businesses keep a rolling year on site and archive beyond that. Your own food safety management system should state the period you have chosen — and then you stick to it.
Yes, within your own business — print as many copies as your kitchens need. What the licence does not allow is reselling them or passing them to another company.
Download the file first, then open it in a proper PDF reader. Some browsers open PDFs in a basic viewer that cannot save what you type. Or print it and fill it in by hand.
The rest of the range.
Each pack does one job. Most businesses end up with two or three.
The training and the records, from one place.
Fillable PDFs · download once · no subscription.
Training and records from the same place.