King County Variance

Stephen_Paulson_137252

I'm looking for help applying for a king county variance for the following:

reduced oxygen packaging ie Vacuum Packing

sous vide immersion circulation cooking

If there is anyone out there that has actually made it through the application process and received a variance I would like to see your documentation so that I can get through this the first time. 

Cheryl_71360

You've probably already seen this file:///C:/Users/house/Downloads/2012SousVideHACCPApplication.pdf looks like you will have to copy and paste. I have had to fill them out before but do not have a copy. It's pretty cut and dry even though there is a lot of paperwork to do initially. Just make sure to cover all your bases and for the most part Health Inspectors are not particularly fond of sous vide cooking. I know here in Ga. they consider it the same as RTE's. One restaurant I was in a guy was packaging carrots to be sous vide at 185F for 45 minutes. He was not wearing gloves and the Inspector made him toss all the carrots. I bet if you went to a restaurant that uses sous vide and very politely asked them they would probably share some info with you. Good luck!!