About Course
Vacuum packing and sous-vide cooking are popular in professional kitchens, but removing oxygen and cooking at lower temperatures creates specific food safety hazards. Learn about Clostridium botulinum and the 10-day rule, keeping raw and ready-to-eat foods apart on vacuum packers, validated sous-vide time and temperature combinations, rapid chilling and the records your food safety management system needs.
This course provides general food safety awareness only. It does not replace your local authority’s advice, your food safety management system or accredited food hygiene training, and it is not legal advice. Rules can differ between England, Wales, Scotland and Northern Ireland.
Course Content
Course Lessons
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Hazards of vacuum-packed foods
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The 10-day rule and controlling factors
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Using a vacuum packer safely
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Sous-vide cooking
Sources & Further Reading
Final Assessment
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