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Sous Vide Chicken Sandwich

Michael_100251

Hi,

my name is Mike and I run a coffee shop in Austria.

I would like to serve my customers chicken sandwiches with sous vide chicken breast, avocado and Tomato drizzled with some pesto.

I would need to sous vide the chicken in bulk and store them in the fridge till needed. We would then make the sandwich and toast it.

My question is how long I can store the chicken breast in the bag I sous vide it in before it looses quality in texture and taste - and how long could I store it from a food safety point of view?

Thanks for your help.

Mike

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Comments

stenehjemj

Maybe start here at Douglas Baldwin's site in the safety section. There are links to other resources there as well.

You might want to check if there are local regulations in Austria you would need to follow. Don't know how it works there, but in the US every city might have different requirements.

reck.harm

As said you should definitely check your local regulations, but generally speaking, you want to make sure that you pasteurize the chicken and then cool it down as quickly as possible in an icebath or blast chiller. For reference i usually cook my chicken breasts at 60°C for 2h then chill in ice water and keep them in the meat drawer of my fridge at 0°C. This way they keep 2 weeks with no problems propably longer. Even at normal fridge temps a week should not be problem