Sous Vide Cooking

Sous vide cooks food sealed under vacuum in a temperature-controlled water bath, which makes it a special process with a required written plan.

Key points:

• Sous vide requires a HACCP plan and a variance.

• Cook to the time-temperature combination in the approved plan, not a guessed setting.

• Label each bag with the product and the date, and chill quickly after cooking.

• Discard product that does not meet the plan time and temperature.

Managers get these items wrong when they answer from habit instead of from the rule. Read the number, then connect it to the task.

Free practice bank: FoodSafe Prep.

Related: ServSafe Manager practice test.