Food delivery and dark kitchens are the fastest-growing segment of Irish food service in 2026. The HACCP framework is the same as a traditional restaurant, but the control points shift to packaging integrity, courier handover and online channel allergen accuracy. This guide covers the dark-kitchen-specific controls every Irish operator needs.
The dark-kitchen risk profile
- Hot-hold integrity from kitchen to customer (often 30 - 60 minutes).
- Packaging integrity - tamper resistance, leak-proofing, allergen-flag stickers.
- Courier handover - third-party drivers without HACCP training.
- Online channel allergen sync - Just Eat, Deliveroo, Uber Eats listings often out of date.
- Multiple "virtual brands" from the same kitchen - allergen matrix must cover all menus.
CCPs in a dark kitchen
- Cooking - 75 degrees C core for high-risk items.
- Hot hold pre-dispatch - 63 degrees C minimum.
- Packaging - sealed, tamper-evident, allergen-flag sticker on free-from orders.
- Cold storage - 5 degrees C maximum.
- Allergen control - dedicated boards, utensils and dispatch zones.
Insulated bag and time-temperature controls
Best practice: hot food sealed in an insulated bag at 63 degrees C minimum at dispatch. Food temperature on arrival typically 50 - 55 degrees C if delivered within 30 minutes - acceptable as long as hold-time is short. Beyond 60 minutes, temperature integrity is at risk and the order should be cancelled rather than dispatched.
Online channel allergen sync
The single biggest dark-kitchen HACCP failure in Ireland is mismatched allergen information across delivery platforms. Build a master allergen matrix in your kitchen and replicate the exact data on every channel. Update simultaneously on every menu change. Front-of-house and platform manager both responsible.
Courier handover
- Sealed packaging with tamper-evident sticker.
- Allergen flag sticker visible on the bag.
- Driver SOP - no opening, no transfer.
- Time-of-handover logged at dispatch.
- Insulated bag returned at end of shift for cleaning.
Multiple virtual brands
If the same dark kitchen runs 3 - 5 brand names ("Sushi Express", "Burger Den", "Wood-fired Pizza" all from one address), the HACCP plan must cover all menus and the allergen matrix must include every dish across every brand. Inspectors increasingly check this; brand sprawl is no defence against an allergen incident.
Records the FSAI checks in dark kitchens
- HACCP plan covering all virtual brands operated from the address.
- Hot-hold and dispatch temperature log.
- Insulated bag cleaning rota.
- Allergen matrix synced with every delivery platform listing.
- Driver / courier SOP and acknowledgement.
- Staff HACCP certificates for every prep, dispatch and packaging member.
Training every team member and courier
Online HACCP Course (Level 1 & 2) at EUR 35 per person, 45 minutes. Couriers benefit from the awareness module even if they only handle sealed packaging. For multi-brand dark-kitchen operators, a team training licence covers the entire team in one batch.
Bottom line
Dark-kitchen HACCP is traditional HACCP plus packaging, courier and online channel discipline. Get the four extras right, train the entire team on a current certificate, sync the allergen matrix to every platform daily, and the operation is defensible against any unannounced inspection.
Frequently asked questions
Do dark kitchens in Ireland need HACCP?
Yes. EC Regulation 852/2004 applies to every Irish food business including dark kitchens, ghost kitchens and delivery-only operations. Documented HACCP plan, monitored CCPs, allergen matrix synced across every delivery platform and trained staff are all required.
Do delivery couriers need HACCP training in Ireland?
Couriers handling only sealed packaging are not legally required to hold a HACCP certificate, but FSAI guidance recommends basic food-safety awareness. A 45-minute online HACCP Course covers them and removes any audit risk.
