Everybody's doing it! - Sous vide equipment is now widely available for all types of catering settings, but not everyone is aware of the safety issues associated with this type of food production and service. This course is one in a series for food safety professionals and will help you to understand the microbiology behind this process.
Focusing on Sous Vide used for food gastronomy rather than industrial food production, it will cover the legal requirements which may apply to your business, and keeping your customers safe. The day will include case studies, practical examples and group discussion, as well as time for Q&A.
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