Safety notices for Sous Vide cooking
11
It is also important that kitchen personnel employ an
appropriate HACCP (Hazards Analysis and Critical
Control Points) system in order to monitor and doc-
ument every step the food takes from delivery to
serving.
Monitor the quality of the water in the Sous Vide bath
and change it regularly. Depending on the hardness of
the water, we recommend decalcifying the unit regu-
larly. To do this, use a food-compatible decalcifier.
Be aware of potential breaks in the cold chain or
unnecessary food storage time.
Also make sure that the cooked food cools down
within the proper time before placing it into storage
(maximum temperature 3 °C (37 °F).
To achieve pasteurization, food cooked according to
the Sous Vide process must reach a core temperature
of at least 65 °C (149 °F). It is advisable to use a tem-
perature sensor or other thermometer to check the
core temperature.
In all cases, you are responsible for following Sous
Vide regulations enacted by your local health agency
as well as all food safety directives that apply to your
area of response-
bility.
Observe HACCP
regulations
Monitor water qual-
ity
Ensure a
proper cold chain
Check core
temperature
