IRIN G X
ASK THE CHEF FOUR SIMPLE QUESTIONS,
EACH OF WHICH 15 A CRITICAL CONTROL POINT
FOR THE PROCESS:
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9990 NW 14th Street, Suite 107
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DO YOU DO SOUS VIDE?
15 YOUR BLAST CHILLER
SOUS VIDE SAFE?
» Here is how to tel1 if the sous vide faod
offered to you is safe.
MyA, so much more
than a simple blast chiller.
1 What are the three organisms of concern with sous vide
and ali other reduced oxygen (ROP) cook/chill processes?
2 What is the minimum required cooking time/temperature
requirement far ali the faod in the sous vide (ROP) package?
3 What is the maximum time allowed to cool from the
minimum cook temp to the maximum cold holding temp?
4 What is the maximum cold holding (storage) temp far sous
vide cooked faods stili in an unopened packaged?
To learn the answers to these and answers to other culinary,
pastry and savory wonders, please visit us on the web
or invite us to come speak to you and your culinary team.