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dangers of cooking sous vide and when to be concerned

andre.natera

Hi just wondering if there is an outline on the dangers of sous vide cooking I can post in my kitchen for my staff. Also the most important question I have is when should we be red-flagged that there may be a problem with what we were cooking and not serve it? Any help is appreciated.

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seijoed

It has been up on a few threads.

I think it also will depend on your local health inspector.

http://forum.chefsteps.com/discussion/comment/3093/#Comment_3093

DiggingDogFarm_65362

Here's a basic outline.....

http://www.cuisinetechnology.com/blog/food-safety-with-sous-vide-cooking/

~Martin

DiggingDogFarm_65362

Here's a more detailed one from Australia that i just remembered.......

Sous vide: Food safety precautions for restaurants

http://www.foodauthority.nsw.gov.au/science/risk-framework-and-studies/food-risk-studies/sous-vide/?utm_medium=multiple&utm_source=multiple&utm_campaign=businessstandardsfoodathome&utm_term=sousvide&utm_content=launch

~Martin