Food safety can feel like a lot to remember, but it really comes down to four C's. This friendly guide walks through each one, the temperatures that matter, and what Irish law asks — so good habits become second nature in your kitchen.
Why it's worth it
The germs that cause food poisoning are invisible — you'd never know until someone's ill. The 4 C's stop them spreading and growing.
They're simple, and they work when the whole team's on board.
The four C's
Each 'C' deals with a different risk. Have a click through each one.
Stop the spread
Clean and sanitise hands, surfaces and equipment. 'Clean as you go' stops bacteria building up during prep.
The temperatures to know
Three numbers do most of the work — check them with a clean probe.
Danger zone
The temperature range where bacteria multiply fastest. Keep food out of it as much as possible.
Core cooking temp
Cook food until it reaches 75°C in the centre to destroy harmful bacteria.
Fridge temperature
Keep chilled and high-risk foods at or below 5°C to slow bacterial growth.
Keep food out of the 5–63°C danger zone. Colder or hotter — never lingering in between.
The 4 C's in practice
Four habits, every shift:
Clean
Wash hands, sanitise surfaces and equipment, and clean as you go.
Cook
Cook thoroughly to a 75°C core temperature; reheat only once, piping hot.
Chill
Keep cold food ≤5°C; cool leftovers quickly and refrigerate within the safe window.
Avoid cross-contamination
Separate raw and ready-to-eat food; use separate boards, utensils and storage.
What Irish law asks
Irish food businesses must follow Regulation (EC) 852/2004 and apply HACCP-based procedures, enforced by the Food Safety Authority of Ireland (FSAI) and the HSA/Environmental Health Officers. In practice that means being able to:
- Put a food-safety management system (HACCP) in place
- Train food handlers to the right level
- Keep cleaning, temperature and supplier records
- Manage allergens and label food correctly