HACCP log sheets ready to print in 5 minutes

Article 5 of Regulation (EC) No 852/2004 requires every food business to run permanent procedures based on the HACCP principles and to keep documents and records that show it. The same article says the paperwork should match the nature and size of the business: a small café does not need a 200-page binder.

The logs are only part of the system. The hazard analysis and the critical control points are worked out once, in your HACCP plan; these sheets show the plan is followed day by day.

Daily, at fixed times. A month of temperatures in the same pen, reading 3 °C every single day, looks written up the night before the visit — and is read that way.

The corrective action column matters most. A reading of 9 °C with nothing written about the food is worse than no reading: it proves there was a problem and nobody acted.

When you have more than a few units or more than one site. Ten cold rooms read twice a day is 600 entries a month and a real chance of one being skipped; sensors that log by themselves cost less than that risk. With two fridges and a freezer, a printed sheet is all you need.