Equipment guide Pass your next EHO inspection

HACCP Equipment Guide: probe thermometers, sanitisers & allergen tools.

The complete guide to HACCP food-safety equipment every Irish food business needs - from probe thermometers and sanitisers to colour-coded chopping boards, allergen-coded utensils and FIFO storage. All covered hands-on in our HACCP Course - Food Safety Level 1 & 2.

Start HACCP Course €35 Team training
EC Regulation 852/2004 compliant
FSAI & HSE aligned
Hospitality, retail & care
Foodborne illness prevention
Equipment edition

The right tools turn HACCP from paperwork into practice.

Calibrated probes, food-safe sanitisers and colour-coded boards are the front line of every successful HACCP system in Ireland.

  • All equipment use covered in our course
  • Restaurants, hotels, retail, healthcare
  • Meets every FSAI inspection point
Full course price
€35 · final price
9
Essential equipment types
14
EU named allergens controlled
≤ 5 °C
Chilled storage limit
FSAI
Code of Practice aligned
Why food-safety equipment matters

The right tools make HACCP work.

HACCP is only as strong as the tools your team uses every shift. Probe thermometers verify that hot food reaches 75 °C and stays above 63 °C. Sanitisers kill pathogens on contact surfaces between tasks. Colour-coded chopping boards stop raw chicken juices ending up in a salad bowl. Allergen-coded utensils protect your customers - and your business - from a life-threatening reaction.

Under EC Regulation 852/2004 (transposed by S.I. No. 369/2006), every Irish food business operator must provide the equipment a HACCP plan demands and train every food handler to use it correctly. Skipping the right tool is one of the fastest ways to fail an EHO inspection or trigger a closure order.

A HACCP plan without calibrated probes, food-safe sanitisers and colour-coded boards is paperwork - not protection.

This guide covers the nine pieces of HACCP equipment every Irish food business needs - and our online HACCP Course (Food Safety Level 1 & 2) teaches your team how to use every one of them correctly in just 45 minutes.

Equipment types

9 essential pieces of HACCP equipment.

The food-safety tools every Irish kitchen, deli, supermarket and care-home catering team should have on shift.

Digital Probe Thermometers

The single most important HACCP tool. Verifies cooking, hot-holding, chilled and frozen temperatures at every CCP. Calibrate weekly using the ice-water method.

Infrared (Non-Contact) Thermometers

Surface-temperature checks for chiller cabinets, hot-hold counters and bain-marie units. Fast, hygienic and ideal for spot checks during service.

Colour-Coded Chopping Boards

Red for raw meat, blue for raw fish, yellow for cooked meat, green for salad, brown for vegetables, white for dairy and bakery. Industry-best-practice across Ireland.

Food-Safe Sanitiser Sprays

BS EN 1276 / BS EN 13697 certified sanitisers for food-contact surfaces. Use at the manufacturer's contact time and concentration. Document every clean.

Allergen-Coded Utensils & Prep Areas

Dedicated red utensils, separate prep zones and a clear 14-allergen matrix. The single biggest defence against an allergen incident in your kitchen.

FIFO Storage & Date Labels

Clearly labelled shelving, date-printer guns and prep-day stickers. Keep older stock at the front, eliminate use-by mistakes, support traceability.

Hand-Wash Basins & Hygiene Tools

Dedicated hand-wash sinks (separate from food-prep sinks), soap dispensers, disposable towels, blue plasters, hair nets and food-safe gloves.

Fridge / Freezer Data Loggers

Wireless temperature loggers that monitor cold-chain integrity 24/7 and alert you the moment a chiller drifts above 5 °C or a freezer above -18 °C.

HACCP Records & Cleaning Schedules

Daily temperature logs, cleaning checklists, delivery records, allergen matrices and supplier verification documents. Print or digital - just keep them current.

Common questions

HACCP equipment - your questions answered.

Quick, practical answers Irish food businesses ask before their next FSAI inspection.

Does the HACCP Course cover food-safety equipment use?
Yes. Our HACCP Course (Food Safety Level 1 & 2) teaches the correct use of probe thermometers, infrared thermometers, sanitisers, colour-coded chopping boards, allergen-coded utensils, FIFO storage systems and ingredient labelling - everything an Irish food handler needs day one.
What food-safety equipment do I need to comply with HACCP in Ireland?
Every Irish food business needs at minimum: calibrated probe thermometers, sanitiser sprays approved for food-contact surfaces, colour-coded chopping boards and utensils for raw and ready-to-eat foods, hand-washing sinks with soap and disposable towels, dedicated allergen prep areas, FIFO-friendly storage shelving, ingredient and allergen labels, food-safe gloves, hair nets and blue plasters.
How often should a probe thermometer be calibrated?
Probe thermometers should be calibrated at least weekly using the ice-water method (0 °C) and the boiling-water method (100 °C). Some operators verify daily before the first temperature check. Always document calibration in your HACCP records.
Are colour-coded chopping boards a legal requirement?
Colour-coded chopping boards are not strictly mandatory under Irish law, but they are strongly recommended by the Food Safety Authority of Ireland (FSAI) and considered industry best practice. They make cross-contamination control simple, audit-ready, and easy for staff to follow.
What is a HACCP-compliant sanitiser?
A HACCP-compliant sanitiser must be food-contact safe, conform to BS EN 1276 (bactericidal) and BS EN 13697 (food contact surfaces), be used at the manufacturer-specified contact time and concentration, and be stored away from food. Always document brand, batch and use in your cleaning schedule.
Start HACCP Course €35 Team training