HACCP + Sous Vide

All restaurants must implement a Hazard Analysis Critical Control Point (HACCP) program, but it is particularly necessary when operating a Sous Vide. This is due to a reduced oxygen atmosphere in the CryoVac packages used for cooking via Sous Vide. Aerobic microorganisms thrive in such an environment, so it is important to have a system in place to reduce the risk of foodborne illness and increase the shelf-life of your product. Nitrogen and carbon dioxide are two gas flush options that will help slow the growth of these microogranisms, as you make your own CryoVac packages.

To create an HACCP plan, you must first become HACCP certified in food safety. It is then a simple process of developing your documentation, which includes: HACCP plan development preliminary steps, raw materials/ingredients/packaging hazard analysis worksheet, and an HACCP flow chart. Once these are compiled, get them approved by your local health department and you’re well on your way to Sous Vide cooking. The final thing to remember when you implement these procedures is to document in detail the flow of the cooking process, from receiving the ingredients to how the item is stored, in a log book with the HACCP certification for the health inspector’s review.

For an example plan, please click the image.

Sous Vide HACCP Plan Example_Page_1