Transcription of Sous vide - Food safety precautions for restaurants
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Sous vide - Food safety precautions for restaurants
Sous videFood safety precautions for restaurants NSW/FA/CP058/1207 sous vide food safety precautions for restaurants CP058/1207 Page 1 of 29 Foreword sous vide translates from the French as under vacuum . In culinary terms it has come to mean 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 for retail sale or use in food service. However, sous vide can also be used to prepare foods with qualities that cannot be achieved when using traditional cooking techniques. Some sous vide recipes result in food that remains raw or undercooked. This document includes information on the service of raw and undercooked foods. This information is provided in response to a growing trend for sous vide use by restaurants and to encourage the use of safer choices for this type of product: it is not an endorsement of the service of raw or undercooked foods.
Sous vide – Food safety precautions for restaurants CP058/1207 Page 4 of 29 Introduction This chart illustrates the variety of processes used to prepare sous vide foods.
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