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What is Sous Vide? Sous vide is a method of cooking where food is vacuum packaged in a plastic pouch and heated in a temperature controlled water bath for a defined length of time. This cooking method can present a number of food safety risks which should be recognised and controlled.
Always observe general food safety guidelines that apply to all kinds of cooking, like washing your hands before handling food, keeping your kitchen clean, watching out for cross-contamination, and storing uncooked proteins in the refrigerator at temperature below 5C/41F.
To pack food for cooking sous-vide, only use food grade bags that are suitable for cooking. Do not cook sous-vide at temperatures below 54.5C/130F for more than 3 hours. Make sure the water has reached the cooking temperature before adding the food.
This chart illustrates the variety of processes used to prepare sous vide foods. The blocks with bold font and pink-striped fill relate to extended shelf life products such as ready meals or foods produced by some large caterers. Further explanation of the sous vide processing options detailed in the chart can be found in the pages following ...
Annex 4 - sous vide cooking method. This section gives an overview of the sous vide cooking method and how it can be used to cook burgers which appear to be LTTC. Sous vide consists of...
bath, pouches and sous vide thermometer. The water bath must have a cut off if the water runs dry. Use high quality fresh ingredients from a reputable supplier. Storage Food should be...
As with any food process, sous vide requires specified food handling practices to prevent, eliminate, or reduce the food biological, chemical, and physical hazards to a safe level.
