Links & additional information about sous vide

Hygiene: Cooking times, pasteurization, HACCP concept, local regulations

• Douglas Baldwin
• Food Code U.S. Public Health Service FDA
• Food Authority NSW Government
• Guidelines for restaurant sous vide cooking safety in British Columbia
• Guidance on Sous Vide Cooking Torbay Council
• Food Safety Assessment Tools
• HACCP & Sous Vide, Separating Myth from Science for Safety
• Public Health Ontario Case Study Sous Vide
• Sous vide cooking

Partners & friends

• Cooking bags
• Heiko Antoniewicz
• High temperature grills
• CREA | Culinary Research & Education Academy
• Vacuum machines
• Commercial catering
• Institut Paul Bocuse
• Blast freezers and chillers
• iSi siphon