The Department of Health & Human Services has launched a new template supplement, for class 2 retail and food business who use Sous Vide practices as a method of cooking or cook chill high risk food. Food safety program template Supplementary practices section. Sous Vide.
This supplement is for use with the Food Safety Program template for class 2 retail and food service businesses, No.1 version 3.
The supplement outlines the requirements, and time and temperature parameters for businesses using sous vide cooking practices.
This supplement template informs industry standards for Sous Vide Cooking processes and controls.
This document is required reading for the CTS Audit a Cook Chill Process training program.
This supplement is for use with the Food Safety Program template for class 2 retail and food service businesses, No.1 version 3.
The supplement outlines the requirements, and time and temperature parameters for businesses using sous vide cooking practices.
This supplement template informs industry standards for Sous Vide Cooking processes and controls.
This document is required reading for the CTS Audit a Cook Chill Process training program.
| food-safety-program-template-supplementary-practices-section-sous_vide__1_.pdf |
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