Safety
10
Safety notices for Sous Vide cooking
Only trained experts should attempt the Sous Vide
cooking technique. It is important to follow precise
and uniform work steps and maintain a hygienic envi-
ronment in order to ensure adequate safety during
food preparation.
It is critically important to follow procedures that
minimize the risk of the growth of anaerobic bacteria,
such as clostridium botulinum.
Make sure that you are using Sous Vide techniques
from a trained expert or from a technical culinary
manual.
Notice
Please remember to observe the following
Use high-quality ingredients from reputable manu-
facturers only.
Separate the areas for raw and cooked food.
Observe the appropriate minimum temperature
when cooking food.
Observe the maximum storage temperatures and
storage times recommended by experts or tech-
nical journals.
Label food with the date of cooking and the date
of expiration.
Always work in a sterile environment and use
sterile gloves when filling the Sous Vide bags.
Use separate devices for vacuuming raw and
cooked food.
