HACCP Planning Ireland
HACCP Planning & Development for Irish Food Businesses
We build your HACCP plan from scratch — a legally compliant food safety management system that satisfies EHO inspectors and protects your customers.
A HACCP Plan Built for Your Kitchen, Not Copied From a Template
Every food business in Ireland operating at any stage of the food chain is legally required to have a documented food safety management system based on HACCP principles — under EU Regulation 852/2004 and the EC (Hygiene of Foodstuffs) Regulations 2006. Environmental Health Officers inspect these systems on every visit. A plan that exists on paper but does not reflect your actual operation, your menu, or your equipment is treated as non-compliant.
Most hospitality venues either do not have a HACCP plan at all, or have one that was put together when the business opened and has not been touched since. A menu expansion, a new piece of equipment, a change in supplier, a layout change — any of these should trigger a HACCP review. Most never happen.
At Beacon, we develop HACCP plans specifically for your operation — your menu, your processes, your team, and your premises. We carry out the full hazard analysis, identify every Critical Control Point, set monitoring procedures, and produce a complete documented system that is ready to hand to an EHO inspector.
Every plan we produce is based on a site visit and direct observation of how your kitchen actually operates — not a questionnaire and a template.
At a Glance
What You Get
Full HACCP system, built from scratch
BEST FOR
Restaurants, cafés, hotels & catering
Typical Timeframe
2–4 weeks
How We Work
On-site development + remote documentation
What's at Stake Without a Compliant HACCP System
EHO inspections are unannounced and HACCP is the first thing they check. Here is what happens when the system does not hold up.
No Documented HACCP System
Operating without a HACCP plan is a breach of EU Regulation 852/2004. On inspection, an EHO can issue an improvement order, a closure order, or refer findings to the FSAI for prosecution — regardless of how clean your kitchen is.
Incomplete Hazard Analysis
A HACCP plan that lists hazards without assessing their likelihood and severity does not meet the legal standard. Inspectors are trained to identify token compliance — a plan that looks complete but has no substance behind it.
No Critical Control Points Identified
Without clearly defined CCPs, your HACCP plan has no enforceable monitoring points. Inspectors treat this as evidence that food safety is managed informally rather than systematically — one of the most serious findings they can make.
No Temperature Records
Monitoring is a core HACCP requirement. Without temperature logs for deliveries, storage, cooking and hot-holding, your HACCP plan is unverified — and an inspector has no evidence that it has ever been followed in practice.
Outdated HACCP Documentation
A HACCP plan that has not been reviewed since your menu changed, your kitchen was reconfigured, or a new piece of equipment was installed is not compliant. The plan must reflect your actual operation at all times.
Staff Unaware of the HACCP Plan
A HACCP plan is only effective if your team understands and follows it. Staff who cannot explain the food safety procedures for their role — even at a basic level — tell an inspector everything they need to know about how your system works in practice.
Everything Included in Your HACCP Plan
A complete food safety management system — built around your operation, documented for EHO inspection, and practical for your team to maintain.
Full Hazard Analysis
A systematic assessment of every biological, chemical and physical hazard associated with your menu, your ingredients, your processes, and your physical environment — the foundation of a legally compliant HACCP plan.
Critical Control Point Identification
Clear identification of every CCP in your food production process, with defined critical limits, monitoring procedures, and corrective actions — written specifically for your operation and your team.
Complete HACCP Plan Documentation
A professionally structured, fully documented HACCP plan — written for your specific business, referencing your actual menu and processes, and ready to present to an EHO inspector on request.
Monitoring & Record-Keeping Templates
Temperature log sheets, delivery check records, corrective action logs, and cleaning verification records — all formatted, labelled for your operation, and ready to use from day one.
Prerequisite Programme Review
A review of your cleaning schedules, pest control arrangements, supplier management, staff hygiene procedures and traceability — the operational foundation on which your HACCP system sits.
Staff Briefing Session
A practical on-site briefing with your team covering what HACCP is, why it matters in practice, and exactly what each person is responsible for within your food safety management system.
Who This Is For
HACCP is a legal requirement for every food business in Ireland. These are the operators we work with most.
From First Call to Fully Compliant
Four steps from uncertainty to fully audit-ready.
Free Discovery Call
A 30-minute consultation to understand your business type, menu, team size, and any upcoming inspections or compliance concerns we should know about from the outset.
Site Visit & Hazard Analysis
We visit your premises, observe your full food production process, and carry out a systematic hazard analysis — identifying every biological, chemical and physical risk associated with your menu and operation.
HACCP Plan Development
We build your full HACCP plan — identifying Critical Control Points, setting critical limits, designing monitoring procedures, and producing the corrective action and verification protocols your team will use.
Documentation, Training & Handover
You receive a complete, professionally documented HACCP plan with all associated record-keeping templates. We brief your team on the plan and ensure everyone understands their role within the food safety system.
Why Businesses Choose Beacon
Got Questions?
We’ve Got Answers.
Yes. Under EU Regulation 852/2004 on the Hygiene of Foodstuffs, implemented in Ireland by the EC (Hygiene of Foodstuffs) Regulations 2006, all food businesses operating at any stage of the food chain — except primary producers — are legally required to implement and maintain a food safety management system based on the principles of HACCP. This applies to restaurants, cafés, hotels, pubs, catering businesses, takeaways, and any other business that prepares, processes, or serves food.
Yes. There is no size threshold below which the HACCP requirement does not apply. Every food business — from a one-person café to a multi-outlet hotel group — is required to have a documented food safety management system. The complexity of the system should be proportionate to the size and nature of the operation, but the obligation exists regardless. An EHO can inspect any food business at any time and will expect to see a documented HACCP system.
Most HACCP plans are completed within two to four weeks of the initial site visit, depending on the complexity of your menu, the number of processes involved, and the current state of your food safety documentation. If you have an upcoming EHO inspection, contact us directly and we can discuss an accelerated timeline.
Environmental Health Officers assess both the documented HACCP plan and the evidence that it is being followed in practice. They will look for a hazard analysis covering your specific menu and processes, clearly identified Critical Control Points with defined critical limits, monitoring records showing that CCPs are being checked consistently, corrective action records for any breaches identified, and verification that the system is reviewed and up to date. A plan that exists on paper but is not reflected in your daily records or your team's practices will not satisfy an inspector.
Your HACCP plan must be reviewed whenever there is a significant change to your food operation — a new menu item, a change in supplier, new equipment, or a change in kitchen layout. Beyond that, an annual review is considered best practice regardless of whether changes have been made. Many businesses in Ireland have HACCP plans that have not been touched in years, which means their documented food safety system no longer reflects how their kitchen actually operates.
Need a HACCP Plan for Your Business?
Book a free call. We'll explain what a HACCP plan requires for your type of operation — no charge, no obligation.
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