Inspection report & exports

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. Start with the Safe Catering sections that match your operation, then document your own suppliers, preparation steps, responsible people and monitoring arrangements.
2. Link the written method to the relevant delivery, temperature or hygiene routine. Keep changes to your menu or process visible in the next procedure review.
3. Prepare an inspection export for the requested site and dates, with the supporting procedures and action records. Electronic records support the system; they do not certify a HACCP plan.

• FSAI: Safe Catering pack ↗

When an inspector is at the counter: on mobile, open Records → Inspection report; on the web, use the Readiness page. Pick the period — the last 90 days is what inspectors usually ask for — and create the PDF.

• It's built from your live records: checks, temperatures, out-of-range events and what was done, equipment and limits.
• Share it by email or AirDrop, print it, or hand the phone over.
• Owners and managers can create it; the PDF states the site, period and when it was made.

Any date range exports as PDF, CSV or Excel from the records and calendar views. Voided entries stay in every export, marked with the manager's note — nothing is hidden.

The readiness view surfaces gaps from your own records — missed checks, open corrective actions — so you can close them before an inspection. It reflects your records; it does not approve you or guarantee compliance.

• Inspection readiness — feature overview
• HACCP records — feature overview