Decision 1 of 8
Decide whether this kitchen should do it
What happens
Before the first bag, ask whether the kitchen has the equipment, the people and the to do this the same way every time.
Good looks like
A named person owns the method. The bath holds its temperature, and a probe and a fast way to cool are on hand.
How it goes wrong
A small circulator and a phone app are used to cook for a function, with no method and no record.
Can you control and prove every step?Yes: Write the method for each itemNo: Use a conventional cook
Who
Technical
Don't do it if you can't hold and prove the temperature, can't cool fast, or would stack risks, such as large portions of tenderised meat cooked long and low. Some groups allow it only with central approval. In Victoria, a class 2 business doing sous vide below 75 °C needs a . Undercooked sous vide carries the same risk as raw food, so treat it as unsuitable for vulnerable people.
NSW Food Authority, Sous vide: food safety precautions for businesses pp 6, 13, 33; Safe Food Victoria guide; Appendix 4