Behind every safe kitchen are the same four habits. This guide explains the 4 C's, the temperatures that matter, and what Irish food law expects — so your team gets it right shift after shift.
Why the basics win
The bacteria that cause food poisoning are invisible. The 4 C's are the controls that stop them spreading, growing or surviving.
Simple to follow, powerful when everyone does.
The four C's
Each 'C' targets a different risk. Tap to explore.
Stop the spread
Clean and sanitise hands, surfaces and equipment. 'Clean as you go' stops bacteria building up during prep.
The temperatures that matter
Three numbers anchor safe food — 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.
Avoid the 5–63°C danger zone. Chill below it or cook above it.
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.
The legal position in Ireland
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