Incidents & refusals

Build the working day around your Irish food-safety system. FSAI's Safe Catering pack separates delivery, refrigeration, cooking and cooling, hot display, hygiene and staff records. Choose the activities your cafe actually carries out, then keep the observations and decisions together for your environmental health officer.

1. Record the actual hygiene or food-safety concern and identify the affected food, delivery or equipment. Separate a rejected delivery from food that has already entered preparation.
2. Use your Safe Catering corrective-action arrangements to decide who stops use, investigates and authorises the next step. Preserve the original observation when adding the follow-up.
3. Keep the incident, supplier documents and relevant check history available for the HSE environmental health officer. An export is evidence of your actions, not an approval to reopen or serve affected food.

• FSAI: Safe Catering pack ↗

1. Anyone on the team can report an incident from their phone while the details are fresh.
2. Attach the actions you took as you take them.
3. A manager reviews and closes it with a note — the full record is kept.

Accidents that may be reportable to the Health and Safety Authority (HSA) can be flagged for follow-up. Reporting to the authorities remains your responsibility.

Record refused service or entry — what happened, who dealt with it, what was done — so there's a dated record rather than a memory. Sensitive entries can be marked manager-only.

• Incidents & accidents — feature overview
• Refusals log — feature overview