Service Charge Budget Excel
Budget, levies, arrears & sinking fund for OMCs
- Budget in the 9 categories of the MUD Act, vs actual
- Levy per unit from the lease share or floor area
- Arrears aged 0–30 / 31–60 / 61–90 / 90+ days
One-off purchase – no subscription
HACCP Template Excel
HACCP plan, temperature logs, cleaning & 14-allergen records for Irish food businesses
€69incl. VAT
Your HACCP plan and daily records in one workbook – with warnings when something is out of limit
10sheets
14allergens per dish
0macros
- HACCP plan with CCPs, critical limits, monitoring and corrective actions
- Fridge & freezer log (AM/PM) – yellow and red against each unit's limit
- Cooking 75 °C, reheating, hot holding 63 °C and cooling with PASS/FAIL
- Goods-in checks, approved suppliers, cleaning schedule and pest control
- 14-allergen matrix with menu numbers 1–14 and a dish finder
- Monthly verification and a 12-point EHO readiness check
STARTSETTINGSHACCP PLANFRIDGE & FREEZERCOOKING & COOLINGGOODS INCLEANING & PESTALLERGENSACTIONS & REVIEWDASHBOARD
Found an error in the template? We'll fix it – or refund you.
A HACCP template that checks your records for you
Write your HACCP plan once, then log fridges, cooking, deliveries and cleaning every day. Out-of-limit readings turn red, missing records and overdue tasks are flagged, and the dashboard shows what an EHO is likely to look at.
Every food business in Ireland needs procedures based on the HACCP principles – and the records to show they work. In many kitchens those records are paper sheets on a clipboard: a fridge that ran at 7 °C on Saturday, a batch of stew that took too long to cool or a supplier nobody has reviewed only come to light when the Environmental Health Officer turns the pages.
This workbook keeps the HACCP plan and the daily records together. Your critical limits (5 °C, -18 °C, 75 °C, 70 °C, 63 °C and a cooling target – all editable) drive every log: temperatures are checked as you type them, a FAIL asks for a corrective action, cleaning tasks go overdue when they are not signed, and the allergen matrix produces the allergen numbers for your menu. A monthly review and a readiness check help you prepare for an inspection.
Without a template
- Paper temperature sheets that nobody checks until the EHO visit
- A fridge running warm for days before anyone notices
- Allergen information scattered across recipes and labels
- No quick way to show what went wrong and what was done about it
With ExcelGrand
- Logs that compare every reading with your critical limit
- Yellow and red warnings, and 'action needed' until you record what you did
- One matrix of 14 allergens per dish, with menu numbers and a dish finder
- Corrective action log, monthly verification and an EHO readiness check
What's in the file
START
Key figures, quick links and a step-by-step guide.
SETTINGS
Business details, review intervals, critical limits, fridges & freezers, staff food safety training and approved suppliers.
HACCP PLAN
Process steps with hazards, control measures, CCPs, critical limits, monitoring, corrective action, verification and the records behind each step.
FRIDGE & FREEZER
Daily AM/PM log for up to 8 units – above-limit readings, missing checks and 'action needed' flagged automatically.
COOKING & COOLING
Cooking, reheating, hot-holding and cooling checks plus probe calibration – PASS/FAIL against your limits and the outcome.
GOODS IN
Delivery checks: temperature by category, use-by, condition, accepted or rejected and supplier approval – with alerts.
CLEANING & PEST
Cleaning schedule with last done / next due from the sign-off log, pest control visits and own checks.
ALLERGENS
Dish × 14 allergens (Y / may contain), menu allergen numbers 1–14, review status and a dish finder for customers.
ACTIONS & REVIEW
Monthly verification built from the records with sign-off, and the corrective action log.
DASHBOARD
Readiness score, checks done, open issues, a 12-point EHO checklist and charts.
Take a look inside
Specifications
Format.xlsx
RequiresExcel 2016+ / Microsoft 365
Sheets10
Capacity400 days · 800 cooking checks · 600 deliveries · 800 cleaning sign-offs · 60 dishes
AlertsOut of limit, missing checks, overdue cleaning, training and reviews
MacrosNone
Who is it for?
- Cafés & coffee shops
- Restaurants & pubs serving food
- Takeaways
- Caterers & event kitchens
- Small food producers & delis
Frequently asked questions
Can I write my own HACCP plan?
Yes. A small food business can write its own HACCP-based plan, as long as it fits what you actually do and your staff follow it. The template gives you the structure – process steps, hazards, critical limits, monitoring, corrective actions and verification – with typical examples for a café and restaurant that you adapt to your own menu and equipment.
Is HACCP a legal requirement in Ireland?
Food business operators must put in place and maintain procedures based on the HACCP principles (Regulation (EC) No 852/2004), in a way that suits the size and type of the business. In practice the HSE's Environmental Health Officers will expect to see your food safety management system and your records. This workbook helps you keep those records; it is not legal advice.
What are the 7 basic HACCP principles?
1. Identify the hazards. 2. Determine the critical control points (CCPs). 3. Set critical limits. 4. Monitor the CCPs. 5. Take corrective action when a limit is not met. 6. Verify that the system works. 7. Keep documents and records. The HACCP PLAN sheet follows these steps, the logs cover monitoring and corrective action, and ACTIONS & REVIEW covers verification.
What is a HACCP checklist?
A list of the checks that show your food safety system is working – for example temperature records complete, fridges within limits, cleaning signed, staff trained and allergen information up to date. The DASHBOARD includes a 12-point check of this kind that updates from your records.
Is this the same as the FSAI Safe Catering pack?
No – it is an independent Excel workbook, not an FSAI product. It follows the same HACCP logic and covers similar records, but it calculates, flags out-of-limit readings and overdue tasks, and summarises everything on a dashboard. You can use it alongside the FSAI guidance.
Does it make us compliant?
No workbook can do that. It helps you keep clear, dated records and see what needs attention, but compliance depends on what happens in your kitchen. It does not replace FSAI guidance, food safety training or advice from your Environmental Health Officer.
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HACCP Template Excel
HACCP plan, temperature logs, cleaning & 14-allergen records for Irish food businesses · €69
HACCP template in Excel for Irish cafés, restaurants and caterers – HACCP plan, temperature logs and allergen matrix
This HACCP template brings the HACCP plan and the HACCP record sheets into one Excel file. The plan covers each step from goods in to hot holding, with critical limits taken from your settings; the fridge and freezer temperature log sheet, the cooking, reheating and cooling log and the food delivery record sheet check every reading against those limits, like a HACCP temperature chart that warns you.
Use it as your food safety management system template: a kitchen cleaning schedule template with sign-off, pest control records, staff food safety training, an approved supplier list and an allergen matrix for the 14 allergens with the numbers for your menu. For businesses in Ireland it follows the logic of HACCP-based procedures described by the FSAI, and the monthly review keeps your HACCP records ready for an inspection.
HACCP Template Excel€69