The NSW Food Authority has a paper outlining the food safety precautions that need to be followed when using a sous vide method of cookery.Sous vide meas a process of cooking under vacuum in sealed pouches (oxygen barrier bags), at precise (and sometimes low) temperatures and often for long times. Sous vide can be used to prepare foods with an extended shelf life, using cook chill food production methods. This NSW Food Authority paper provides technical information to guide the application of sous vide as a method of cookery in food service.
This document is required reading for the CTS Audit a Cook Chill Process training program.
This document is required reading for the CTS Audit a Cook Chill Process training program.
| sous_vide_food_safety_precautions.pdf |
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