There is an increasing trend to use low temperature water-bath cooking, or sous-vide, in restaurant kitchens to obtain a higher quality end-product. This presents a number of food safety challenges and the information available of safe time/temperature combinations is limited.
The Food Standards Agency currently advise the following time temperature combinations to ensure a safe product:
- 75°C for 30 seconds
- 70°C for 2 minutes
- 65°C for 10 minutes
NB. The temperatures listed are core temperatures of the product – not water temperatures and the best way to check this is through the use of a sous-vide probe.
There is some research being carried out to assess the safety of other time/temperature combinations and further information on this can be found here.
In the meantime, you must ensure that you have adequate controls in place for your sous vide cooking. The time/temperature and portion size for each sous vide product should be documented before carrying out the operation. Once established, the water bath temperatures should be checked on a daily basis using the built in gauge on the water bath, and recorded.
The time/temperature combination for the sous vide food should be subject to verification by checking that the food has reached its core temperature on a daily basis.
Please remember to include the sensor on your water-bath in your monthly calibration checks. If you need to adjust the settings to achieve the required temperature, please follow the manufacturer’s instructions.
If you wish to discuss sous vide further, contact Food Alert on 020 7244 1900 or e-mail firstname.lastname@example.org.