HAACP plan

Anthony_Bishop_78982

I have been trying to find HACCP plans for Sous Vide cooking with no luck. I would appreciate any suggestions.

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Comments

Brandon_Byrd_40557

All hail the Underground Meats Collective open source food safety plans.

Anthony_Bishop_78982

Thank you very much, I will check out the site.

brian_martin2001

You also also might look into HARPC plans and the FDA's food safety plan builder of you're in the states: https://www.fda.gov/food/guidanceregulation/fsma/ucm539791.htm

Brandon_Byrd_40557

Food safety and HAACP plans would be a great Premium course. I know ChefSteps did challenge studies on their ultra-low temp salmon recipe (which is delicious, by the way). They should share those findings along with similarly well-documented resources concerning protocols for modified atmospheric packaging (vacpacking), low-temp (i.e. "sous vide") cooking, hot-holding for service, salt+sugar+nitrite/ate basics for cured meats (an interesting Premium course in itself), fermentation, along with the pH and temperature variables with respect to pickling. It would be interesting to reveal how famous high end kitchens have had to deal with HAACP compliance and other food-safety related information. Interview Christina Tosi on her job helping David Chang navigate the world of health code compliance. Could Noma run its fermentation program in NYC and still please the health inspectors? Maybe talk to Bruno Goussault on how sous vide cooking and Cuisine Solutions has enabled high-quality industrial food to become safer than ever.

You guys are fronted by Chris Young and Grant Crilly of Modernist Cuisine. Volume 1 of MC is the single best thing I've ever read concerning food safety and pathogens. You also have Doug Baldwin on your team. Learn me some shit. Please.

I'd also be interested to learn whatever the hell they teach you in culinary school in terms of keeping everything clean. Everything. Your station; your floors, your sinks, your utensils. Urrythang. What kinds of sanitation solutions and detergents are you using?

The Modernist revolution brought the power of industrial food science to high end cuisine. ChefSteps helped bring that revolution down from Olympus and into our home kitchens. Courses like one on food safety and sanitation are just the sort of back-of-house gossip that everyone needs to know but nobody really wants to talk about. It's just the sort of empowerment we all could use more of.

tshewman

fisher23

Minneapolis has one on line that is routinely used as a go-by : http://www.minneapolismn.gov/www/groups/public/@health/documents/webcontent/wcmsp-185742.docx

Steven_Davis_1132102

This company has very good background experience with HACCP and Food Safety, https://gohaccp.com/?f=8

They can help you to cover the requirements for the Sous Vide method. I hope I helped, and Good luck !