Do I legally need a HACCP plan?

Yes. In Ireland, EU Regulation 852/2004 requires every food business operator to put in place, implement and maintain a permanent procedure based on HACCP principles, enforced by the FSAI through the Environmental Health Service. The same requirement applies in the UK under retained Regulation 852/2004, enforced by local authority Environmental Health Officers. It applies whether you run a single cafe or a multi-site production facility.

Can digital records replace paper logs during an inspection?

Yes. There is no requirement for records to be on paper. Environmental Health Officers accept digital records provided they are accurate, dated, attributable to a named person and available on request. Food Guard timestamps every entry and keeps a full audit trail.

How do wireless temperature sensors work with HACCP?

Sensors placed in fridges, freezers, chills and cold stores take readings automatically at your set interval and send them to Food Guard. Readings outside your critical limits alert a named person immediately, rather than being discovered at the next manual check. The readings form a continuous record for audit.

How long does setup take?

Most single-site businesses are recording on the app the same day, using a pre-built template for their sector. Multi-site operations with custom HACCP plans typically go live within two weeks.

Does Food Guard support BRCGS, SALSA and ISO 22000?

Yes. Records, corrective actions and audit trails are structured to evidence BRCGS, SALSA and ISO 22000, and reports can be generated for internal review or an external audit on demand.

What does Food Guard cost, and is there a contract?

Checklists is 19.99 euro per site per month and Standard is 79 euro per site per month, both excluding VAT. There is no contract and you can cancel at any time. Multi-site and sensor pricing is quoted on request.

Where is Food Guard based?

Dublin, with a UK presence. Food Guard works to Irish and UK food safety requirements including FSAI, FSA and local authority Environmental Health, rather than US frameworks.

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Food safety software · Ireland & UK

Inspection ready.
Every day.

Food Guard replaces paper HACCP records with a phone app and wireless temperature sensors. Every check timestamped, every breach flagged, every report ready before the EHO walks in.

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No card required · Live the same day · FSAI and EHO ready

Food Guard food safety software showing daily HACCP checks and live appliance temperatures

Recording daily with Food Guard

Ryan's SuperValu Multi-site retail

Greenaway Foods Food production

Pizza Sorrento Hospitality

Food safety management software

Every food business is legally required to keep these records. Very few enjoy it.

Ireland

FSAI and the Environmental Health Service

EU Regulation 852/2004 requires every food business operator to maintain a permanent procedure based on HACCP principles.

Enforced by Environmental Health Officers

United Kingdom

FSA and your Food Hygiene Rating

The same requirement applies, enforced by local authority Environmental Health Officers — and your records feed straight into your rating.

Weak documentation costs you stars

Food Guard

The plan and the daily records, together

Digital checklists, wireless temperature monitoring, batch traceability, non-conformances and audit-ready reporting — one system.

What a HACCP plan must contain →

Why teams switch

Paper only tells you
after it's too late.

What an inspector needs

On paper

1of 7

In Food Guard

7of 7

Timestamped when the check happened

×Whenever it was written up

✓Automatic, at the moment of entry

Attributable to a named person

×A signature, if it's legible

✓Logged user on every single entry

A breach spotted immediately

×At the next manual check

✓Alert the moment it happens

Corrective action recorded

×Often missed entirely

✓Prompted and tracked through to close

Retrieved during an inspection

×Hunting through folders

✓Filtered and exported in under a minute

Consistent across every site

×Every site does it differently

✓One standard, one dashboard

Survives a flood, fire or spill

×It doesn't

✓Backed up off site

Paper scores one: it's accepted. It just can't prove the other six when someone asks.

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The numbers your records have to prove

Typical critical limits — set your own against your own validation

75°C

Cooking, core

Held for 30 seconds. Nothing after this step kills the pathogen.

5°C

Chilled storage, max

Every fridge, every chill, around the clock — not just when someone checks.

63°C

Hot holding, min

For the whole service period, recorded — not once at the start.

90min

Cooling window

Through the danger zone to below 8°C, with the time evidenced.

The product

Food safety management,
from opening check to inspection.

Checks completed where the work happens

Every task due today lands on the phone, in order, with photo instructions attached — so a new starter gets it right the first time.

Daily, weekly, monthly and yearly schedules
Signed and timestamped as they're completed
Works offline, syncs when the signal returns

The control point that monitors itself

Wireless sensors read your fridges, freezers and cold stores continuously. A reading outside your critical limit alerts a named person immediately.

Continuous readings at your set interval
Alerts on breach, escalation on inaction
An unbroken record against your temperature CCP

A batch traced back in one search

Trace and batch codes assigned as you produce, so a recall or a supplier query takes a minute rather than a day.

Codes assigned at the point of production
Goods-in through to dispatch, in one record
Affected product isolated fast in a recall

Hand over exactly what was asked for

Filter by site, check sheet and date range, then export. No folder, no hunting, no gap in the middle of March.

Live view of what is and isn't complete
QA review and sign-off on any sheet
Full audit trail on every entry

Inspection ready.Every day.