July 2017

Guidance on Sous Vide

Cooking
Contents
Introduction ............................................................................................................................................. 4
Legal Requirements ................................................................................................................................ 4
Regulations ........................................................................................................................................... 4
Documentation requirements .................................................................................................................................4
Potential Steps in the Process of Sous Vide and Associated Controls ...................................................................5
Cooking: Core Temperatures ................................................................................................................. 10
Taking Core Temperatures ...................................................................................................................................10
Specific Validation for Each Product ....................................................................................................................11
Staff Training .........................................................................................................................................................11
Inspection Checklist ............................................................................................................................... 12
Sous Vide Summary ............................................................................................................................... 13
Appendix ............................................................................................................................................... 16
Terminology Glossary …………………………………………………………………………………………………….16
Biological Hazards ……………………………………………………………………………………………………...…17
Monitoring Record Sheet template ………………………………………………………………………………………19

Torbay Council | Guidance on Sous Vide Cooking 3

Introduction
Sous vide is French for ‘under vacuum’ and describes a method of cooking in vacuum sealed plastic
pouches at low temperatures for long periods. It differs from conventional cooking methods as the raw
food is vacuum sealed in plastic pouches and the food is cooked using precisely controlled heating
methods. This involves a different set of hazards and requires carefully considered precise control
measures, very different to normal cooking techniques.

This method of cooking is said to maintain the integrity of the ingredients and therefore should produce
foods with enhanced flavours. However, this method can also carry significant potential food safety risks
and needs to be carefully controlled. The main issue with the use of sous vide is that it cooks food slowly,
and as a result food spends a long time in the temperature danger zone where food poisoning bacteria
can multiply. In addition, this method also involves the storage of food under low oxygen conditions which
creates a risk in respect to the growth of Clostridium botulinum. Biological hazards are listed in the
appendix; it describes key food borne pathogens that need to be considered. It is the food business
operator’s responsibility to identify pathogens that may be associated with their products and key control
steps.

Legal Requirements
Regulation (EC) No 852/2004 (Article 5)
As a food business operator you are responsible for putting in place procedures to demonstrate safe
working practices using sous vide. These must be documented as part of your food safety management
system, for example within your hazard analysis (HACCP) or in addition to your Safer Food Better
Business (SFBB) pack. SFBB on its own is not suitable to cover sous vide cooking as it doesn’t
adequately consider all the hazards and control measures needed for this type of cooking.

This should include:

 Identifying any hazards that must be prevented, eliminated or reduced to acceptable levels;
 Identifying control points and safe limits within your safe method steps, such as time and temperature
controls;
 Establishing effective monitoring procedures;
 Establish corrective actions when monitoring indicates a problem;
 Document safe working methods which should include staff training.

Regulation (EC) 178/2002 Article 14

It is the responsibility of the food business operator to ensure the food they place on the market is safe.
In order to comply with the above legislation you should introduce suitable controls for each process step,
some examples are listed below.

Documentation requirements
The following list of potential steps could be the basis for your HACCP with regards to documenting general
safe working methods. You could adopt these by reading through, adding any additional notes or crossing
through those that do not apply to you, then signing to say that you have read and understood the points
and that you will implement and follow them.

In addition to this you are required to write a specific validation for each product where you document the
exact method to be followed each time for each product. See the Inspection Checklist (on page 12) to
see what other records and paperwork you will need to produce and make available during an inspection.

4 Guidance on Sous Vide Cooking | Torbay Council

Potential Steps in the Process of Sous Vide
and Associated Controls
Consider these points for your general sous vide procedures as part of your HACCP. Adapt as
necessary and sign at the end to show that you are following them.

1. Purchase
Specialist equipment should be used including:
 Water bath – consider design (stirrer, perforated bottom plate, how cleanable, how easy to empty,
rack for separation, lid to prevent evaporation etc). It must be a commercially bought unit to ensure
the temperatures are precisely controlled. It cannot be homemade.
 Vacuum packer - not dual use (see https://www.food.gov.uk/business-
industry/guidancenotes/hygguid/ecoliguide). Well maintained so good sealing and vacuum and
clean;
 Pouches/vacuum bags - puncture proof, suitable for temperature specification, heat sealable, food
contact approved, get specification for them from suppliers to show suitable;
 Specialist sous vide needle thermometer and foam sealing tape – consider calibration by accredited
laboratory e.g. every few years. Tape maintains pack integrity.

2. Suppliers and Delivery

 Supplier approval process undertaken for all foods – request copy of their HACCP, carry out site visit
or check if they have a Food Hygiene Rating on http://ratings.food.gov.uk/.
 Fresh and high quality ingredients to lower microbial load.

Torbay Council | Guidance on Sous Vide Cooking 5

 Delivery and storage usual monitoring and controls apply - food below 5°C and -18° with sufficient
separation of raw and ready-to-eat (RTE) foods.
 Fish should be delivered on ice or frozen to kill parasites (at least -20oc for 24 hours)
 Only foods accepted within their shelf life. All foods suitably covered and labelled with appropriate
use by date.
 Clean and pest free delivery van.

3. Storage
 Fridges to be at 5°C or below, ideally food should be stored below 3°C to slow down the growth of
food borne pathogens.
 Separation of raw and ready-to-eat foods, raw foods below or in separate unit.
 Effective stock rotation system, all foods covered and labelled with use by date.
 Packaging materials – labels, pouches, clingfilm and non-food ingredients etc – store separately for
raw and RTE foods in clean environment.
 If necessary, decant foods from contaminated outer packaging and wrapping materials into business’
own readily cleanable containers.

4. Preparation and assembly

 Limit the amount of time protein foods are kept at ambient temperature.
 Use separate preparation surfaces, chopping boards, utensils e.g. weighing scales, wrapping and
packing materials for raw and RTE foods.
 Thoroughly clean and sanitise preparation surfaces before and after use. Use separate cleaning
cloths and cleaning equipment for raw and RTE food prep areas.
 Good personal hygiene standards to be observed.
 Weigh (or measure) and prepare ingredients. Thorough washing and rinsing of fruit, vegetables,
salad and herb ingredients, ideally in dedicated food wash sink or sanitised sink/bowl and colander.
Herbs can be a source of bacteria e.g. E.coli.
 Consider consistency of the portion as a control measure – weight, size and thickness are all
important factors. Standardise all portions.
 Marinating using alcohol or acid can cause vapour build up in the pouch and cause uneven heating
of the product. Boil off the alcohol beforehand. Standardise marinade recipes for validation.
 Do not tenderise meats that you intend to serve rare e.g. primal whole cuts of beef and lamb as this
introduces bacteria into the muscle of the meat.

5. Vacuum Packing
 Use separate designated and clearly
identifiable vacuum packers for raw and
RTE foods.
 The manufacturer’s instructions for the vacuum
packer must be followed.
 Staff to be trained in the use and cleaning of the
vacuum packer. Keep training records.
 Food grade quality pouches to be used and be
suitable for heating to the maximum
temperature required.
 To be cleaned and sanitised before and after
use with appropriate chemicals BS EN 1276 or
13697 compliant.

6 Guidance on Sous Vide Cooking | Torbay Council

 Follow the instructions for the food sealing system. Sealing bars to be in good condition.
 Food to be below 5°C prior to vacuum packing.
 Each pouch to be securely sealed and seal integrity to be checked for each pouch.
 Avoid air bubbles which can cause uneven cooking. Check each pouch.
 It is recommended vacuum packets of raw food are used as quickly as possible. See the Food
Standards Agency’s leaflet on Vacuum packed chilled
http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/vacpack0708.pdf foods
for further guidance on appropriate shelf life.
 Label vacuum packed pouches with a date and ensure a secure seal on each pouch.
 Disposable gloves are recommended when vacuum packing to reduce bacteria.

6. Cooking
 Check equipment is working
correctly on a regular basis,
e.g. check the water bath temp
with the probe.
 Don’t rely on temperature
readout on the water bath as an
accurate measurement of water
temperature. Monitoring to
ensure correct time
temperatures must be carried
out of both the water bath and
the core food temperature
(thermal centre). To do this you
will need to purchase a needle
digital temperature probe. See
cooking core temperatures on
page 10.
 Thermal centre - slowest heating part of the product e.g. middle of thickest part. Core temperature
must be identified for each product. Remember importance of standardising the size of portions to
ensure consistency of required temperatures.
 Time/core food temperature/size of product combinations for each product must be documented.
Variation in weights is critical to time temperature control. Different meats, cuts ingredients will heat
at different rates. Carry out trials as necessary.
 Total time a product should be placed in the water bath = time to water bath equilibrium
(water warm up time) + time for product come up to correct temp once put in water (come up
time) + desired cooking time. This needs to be calculated once for each recipe mimicking worst
case scenario and then checked using a calibrated needle temperature probe on a regular basis, for
example once a month (prove it records for each dish – see monitoring record template in appendix).
 Preheat the water bath to the temperature before submerging sealed pouches (water bath
equilibrium). Set the water bath 2.5°C above the target temperature of the food to help achieve the
correct core temperature.
 Consider effect on water bath temperature if taking product straight from fridge – might take longer to
warm up (come up time).
 Overloading of pouches in the water bath can lead to uneven cooking. Food must be completely
submerged. Determine the maximum load and consider how to separate them and keep them
submerged during water bath cooking e.g. using a rack. This is to allow the effective circulation of
the warm water around each individual pouch for adequate cooking purposes. There must be no
overlapping or tightly packed pouches.

Torbay Council | Guidance on Sous Vide Cooking 7

 Time/temperature/size of product combinations for each product must be documented.
 Carefully remove the bags at the end of cooking and serve immediately or cool quickly.
 Change the water in the water bath frequently preferably after every use.
 More information on suitable cooking temperatures that would potentially kill bacteria, a critical
control point (CCP), can be found on page 10.

7. Cooling
 This may happen before or after the water bath cooking stage depending if you are part cooking to
begin with. Aim to reduce temperature to 5°C within 30 minutes ideally (no more than 90 minutes).
 Chill rapidly in its vacuum pouch using:
o Blast chiller
o Ice bath/slush ice (ice hygiene important)
o Keep chilled until ready for service or regeneration (5°C or below, ideally 3°C or less).
 Remember spores of Clostridium botulinum and C. perfringens can all survive a mild cooking
process therefore minimising the shelf life is paramount.

8. Storage of cooked vacuum packed products

 Store pouches in a chiller or freezer (5°C or below, ideally 3°C or below) with room for air circulation
around pouches.
 Ensure separate storage of raw and RTE products.
 Pouches should be clearly labelled with batch, production date and use by dates.
 If vacuum packed on the day of cooking and cooked in pouch then store for no more than 10 days
(includes day of cooking). Ideally keep for less than this; recommended 3-5 days max.
 Ensure effective stock rotation to ensure that the use by date is not exceeded.

8 Guidance on Sous Vide Cooking | Torbay Council

9. Reheating for service – water bath, oven or pan
 If reheating is your CCP ensure it is thoroughly cooked to 70°C for 2 minutes or equivalent. If food
has not been previously cooked and properly cooled then this needs to be the CCP.
 If not reheating to a suitable core temperature that would potentially kill bacteria then treat the food
as a ready to eat product during the reheating process. This means the previous cooking stage will
need to be the CCP cooked to 70°C for 2 minutes or equivalent (see appropriate cooking
temperatures on page 10).
 For thoroughly cooked and properly cooled foods (RTE food) it should be reheated to 60°C (product
core temperature) within 2 hours in the water bath and then maintained at or above 63°C if hot held
for any length of time.

10. Cleaning and disinfection

 All equipment involved in the sous vide process, including the vacuum packer and the water bath,
must be cleaned and disinfected in between each use.
 Consider what chemicals are suitable to be used, the method (types of cloth, contact time etc) and
document these. They should be food grade safe and any disinfectant or sanitizer used must at
least meet the official standards of BS EN1276:1997 (also known as BS EN 1276:2009 products) or
BS EN 13697:2001. You can check with your supplier that they meet the required standards.
 Train staff in these methods.

By completing this box you are signing to say you have reviewed these process steps for
sous vide and associated controls (pages 2-4) and agree that you are going to fully
implement them in your day-to -day operations and use them in conjunction with your
documented standardised recipes for each item and your monitoring records. They must
all be reviewed if there are any changes, such as new dishes added or change of
equipment or staff.

Date: ______________________ Signature:_____________________________________

Review Date: _______________ Signature:_____________________________________

YOU CAN HAVE YOUR OWN SOUS VIDE DOCUMENTED FOOD SAFETY MANAGEMENT
SYSTEM, BUT IT MUST BE WRITTEN DOWN AND COVER ALL THESE AREAS,
INCLUDING CRITICAL CONTROL POINTS.

Torbay Council | Guidance on Sous Vide Cooking 9

Cooking: Core Temperatures
Campden BRI and the Food Standards Agency advises that a core temperature of not less than 60°C for
45 minutes should be used for foods cooked under vacuum. This would be a critical limit for the CCP for
cooking. The core food temperature/ thermal centre is the slowest heating part of the product e.g. middle
of thickest part. Meat species affects thermal transfer so the fattier the meat the slower the core
temperature will heat up. For example, pork is slower to heat up than lean beef.

For products that need to be cooked to destroy Listeria monocytogenes, Salmonella, Ecoli 0157 or any
other vegetative pathogen the food business operator will need to prove that the cooking process will
enable food to reach a core temperature for the recommended time during cooking to ensure the food is
safe to consume. The acceptable temperature/time combinations are:

 60°C for 45 minutes

 65°C for 10 minutes
 70°C for 2 minutes
 75°C for 30 seconds
 80°C for 6 seconds

There is an exemption for sous vide burgers which must be cooked at a minimum of 60°C for at
least 93 minutes to reduce the risk of E. coli 0157.

If high risk dishes are not going to reach a minimum core temperature of 60°C for 45 minutes or equivalent
it will not be considered as a safe method of cooking. Therefore you must prove that the food is safe
every time (unless the water bath cook is not the critical control point (CCP) of your hazard analysis). In
this specific scenario you would require formal food microbiological sampling each time. There are a
number of laboratories that carry out microbiological testing in the region. For further information contact
your local Environmental Health Officer.

For example, it would not be a CCP at the water bath stage if the product is a ready-to-eat food due to a
prior cooking process step or if the product will be cooked thoroughly after the water bath stage (equivalent
to 70°C for 2 minutes).

Taking Core Temperatures

To take a temperature inside a vacuum packed pouch you can place special foam self sealing tape on the
pouch; this will ensure that the vacuum pressure is not lost if the pouch is pierced with a fine needle
temperature probe. Your equipment / packaging supplier should be able to provide you with further
information. If the food does not reach the required core temperatures you must verify your safe methods,
this could include further cooking processes or microbiological sampling. A normal digital probe will not
be suitable to carry out this monitoring.

It is essential to know that your probe is working properly, so you can rely on its readings. It is strongly
recommended that laboratory calibration for working thermometers should be carried out at least annually.
Valid calibration certificates should be made available for inspecting officers.

At least on a monthly basis the working thermometers should be calibrated on the premises. The
manufacturer’s instructions should include details of how often a probe needs to be checked and how to
tell if it is accurate. If the reading is outside this range, you should replace your probe or return it to the
manufacturer to be calibrated. Record the results of your probe calibration checks in the monthly diary.

A simple way to check a digital probe is to put it in iced water and boiling water:
The readings in iced water should be between -1°C and 1°C.
The readings in boiling water should be between 99°C and 101°C using a pan of boiling water. Do not
use a kettle for this test.

10 Guidance on Sous Vide Cooking | Torbay Council

Specific Validation for Each Product
You should document the exact method to be followed each time for each product, including the following:
1. Recipe for each dish with specific quantities (weight and size per pouch, marinades, any preparation
techniques, storage arrangements prior to cooking etc).
2. Identify the critical control point for this recipe and ensure it is controlled as necessary to eliminate the
hazard.
3. Equipment – water bath specifics, pouches etc.
4. Maximum number of pouches allowed and any separation requirements.
5. What temperature the product enters the water bath. (Straight out of fridge or from room temperature?)
6. Total time a product should be placed in the water bath= time to water bath equilibrium (warm
up) + time for product come up to correct temp (come up time) + desired cooking time.
Document the time/temperature combination for each part of the equation. How will this be monitored
and checked? Remember the come up time and the desired cooking temperatures must be measured
from a core food temperature and must be a minimum of 60°C for 45 minutes.
7. Cooling method and timings if applicable. How monitored and recorded?
8. Storage arrangements and shelf life e.g. in pouch or decanted, temperature, labelling etc.
9. Reheating methods if applicable– temperature, how monitored and recorded?

Verification (using probe to check temperatures) can be carried out on one pouch of each batch each time
to ensure it is adequately cooked through time and temperature. Alternatively, if the size of the food being
cooked is always the same, then a validated cooking method could be used to ensure compliance. This
method should be verified at regular intervals through temperature and time monitoring to ensure that the
method still produces safe food, for example once a month.

Staff Training
Staff must be adequately trained to understand the risks involved (hazards and controls) in using the sous
vide process and in how to use the equipment. They must be aware of and be able to follow the exact
method each time that the food is cooked. They must be able to monitor and complete the relevant records
and be aware what to do if any of the critical controls fail and what corrective action is required. Document
this staff training and refresh at appropriate intervals.

Torbay Council | Guidance on Sous Vide Cooking 11

Inspection Checklist
If you use sous vide as a cooking method in your business your Environmental Health Officer will want to
see the following paperwork in addition to your documented food safety management system:

1. ‘Suppliers List’ for sous vide products including food and packaging;
2. Documented evidence of staff training on the sous vide process;
3. Vacuum Packer maintenance schedule/records – visual checks, service history, documented action
taken if equipment failure;
4. Calibration records for the probe and water bath;
5. Documented general sous vide procedures and product specific recipe/methods that have been
validated to show the product will be cooked safely;
6. Temperature records of the water, core time/ temperatures of foods, cooling records, storage
time/temperatures and reheating time/temperature records (production monitoring verification
records – see template);
7. Cleaning records for all equipment used in this process;
8. Any additional requirements will be discussed at the time of inspection.

Contact: Food and Safety Team, Torbay Council, Torquay Town Hall, Castle Circus, Torquay,
Devon, TQ1 3DR Call Centre Tel: 01803 208025
www.torbay.gov.uk/index/yourbusiness/foodsafety

Some of the content of this document reproduced by kind permission of Allerdale Borough Council

12 Guidance on Sous Vide Cooking | Torbay Council

Sous Vide Summary
Benefits of sous vide cooking include improved flavour, reduced shrinkage, portion control and if pasteurised, extended shelf life. BUT there are specific
risks such as the survival of harmful bacteria and viruses which need to be controlled. It is your responsibility to do this.

Training is key to successful implementation of the use of sous vide

Hazard Control Monitoring Critical limits Corrective actions
Use of non food Use of correct food grade pouches, heat Keep supplier specification. Dispose of faulty pouches.
pouches sealable, puncture proof, hot temp suitable
etc. Inspect new pouches.
Lack of vacuum Repair and maintenance. Annual service/ If air bubbles in sealed Reseal pack.
maintenance records. vacuum pouch then
Use of specialist needle probe, foam sealing discard or reseal. Repair vacuum packer.
tape and right pouches. Check seals and vacuum
suction.
Use of Correct design, stirrer, rack for separation, lid Maintenance/ service Number set at trial stage –
inappropriate to prevent evaporation etc. Purpose built records. as detailed in product
water baths unit. specific validation method.
Water temp checks with
No overloading with pouches. probe – records.

Change water frequently. Cleaning records.

Adequate cleaning.
Use of vacuum You must use separate ones for raw and
packer – cross cooked foods.
contamination
Staff training. Staff training records.rds.
Use of Needle thermometer and foam sealing tape. If faulty send to accredited
temperature lab for formal calibration or
probe Calibration. Monthly – keep records. -10c to + 10c from 0 or replace probe.
1000c.
Cleaning to prevent cross contamination.

Torbay Council | Guidance on Sous Vide Cooking 13

 Hazard Control Monitoring Critical limits Corrective actions
Ingredients Quality of foods from approved or accredited Fridge temperatures daily – More than 80c. Dispose of stock
suppliers. Checking dates and temperatures records kept. depending on time above
(ideally less than 5oC). temperature.

Separation of raw and cooked. Daily

Survival of Adequate cooking time and temperature Probe per batch – records 600c for 45 mins Further processing until
bacteria, viruses, applied during heating process. Identify kept. 650c for 10 mins temperature reached.
spores critical control point in cooking process for See monitoring record 700c for 2 mins
product. sheet template in the 750c for 30 secs
appendix. 800c for 6 secs

Exemption - sous vide

burgers must be cooked
Consistency of recipe such as portion size, at a minimum of 60°C for
weight and thickness – detailed in product Detailed recipes followed. at least 93 minutes to
specific validation method. reduce the risk of E. coli
0157.

Cleaning of surfaces and equipment – check Any lower temperatures

chemicals comply with BS EN 1276 or 13697. will not be considered as
a cooking temperature
and you need to control
the risks another way.
Survival of Approved suppliers specialising in fish for raw Freezing temperatures -200c for 24 hours. Extend freezing time.
parasites (in raw consumption or freezing. recorded.
fish)
Growth of Rapid chilling using iced water bath or blast Take temperatures/time – Products must be chilled to Review cooling
pathogenic chiller, ideally within 30mins but no more than keep records. below 80c within 90 mins procedures.
bacteria 90mins. See monitoring record max.
sheet template. Cool in smaller batches.

14 Guidance on Sous Vide Cooking | Torbay Council

 Hazard Control Monitoring Critical limits Corrective actions
Growth of 5 days shelf life max recommended for foods Fridge temp monitoring – Products must not exceed Discard out of date food
bacteria, moulds, stored at less than 5oc (if no other controls keep records. shelf life. over 80c.
yeasts and toxins used).
in stored product If a longer shelf life is proposed, testing may If sealed pouch opened
be required. Labelling of foods with a Use by shorten shelf life.
Date.
Inadequate 700c for 2 mins (or equivalent) if previous Temperature of one per 700c for 2 mins (or Reheat to 700c for 2 mins
reheating processing stage was at a lower temperature. batch – keep records. equivalent). (or equivalent).
See monitoring record
If previous stage reached temperatures listed sheet template.
above, reheating can be at a lower
temperature as the product is treated as
ready to eat.

Cross Separation of packaging materials, colour Visual checks. Discard any food that is at
contamination coded equipment e.g. chopping boards. risk from cross-
contamination.
Correct use of cleaning chemicals, (BS EN Appropriate signage where
1276 or 13697) and cloths – 2 stage clean necessary.
approach and appropriate contact time.

Covering and separation of raw and cooked

foods.

Staff training. Staff training records.

Torbay Council | Guidance on Sous Vide Cooking 15

Appendix
1. Terminology Glossary

 Calibration – is the process of checking and adjusting equipment so that it measures accurately.
 Control measures – actions required to exclude, eliminate or reduce hazards to a safe level.
 Corrective action – the action taken when a critical limit is breached.
 Critical control point (CCP) – a step in a process which must be controlled to eliminate or
reduce a hazard to an acceptable risk.
 Critical limit – the value of a monitored action which separates acceptable from unacceptable.
 Hazard – the potential to cause harm to the consumer and can be microbiological, chemical or
physical.
 Hazard Analysis (HACCP) – a science-based food safety management system for
systematically identifying hazards and risks of food production and the implementation of controls
and monitoring procedures at points critical to food safety. Specified corrective action is taken if
any measurements deviate from safe limits.
 Monitoring – planned observations and measurements of targets and critical limits at control
points to confirm that the process is under control.
 Pasteurization - The act or process of heating a food to a specific temperature for a specific
period of time in order to kill microorganisms that could cause disease (70°C for 2 minutes or
equivalent).
 Ready to eat (RTE) – can be directly consumed without the application of any process designed
to reduce/eliminate potentially harmful organisms (EC Regulation 2073).
 Thermal Centre – the coolest part of a product during cooking, usually the middle of the thickest
part of the product, also called the core of the product.
 Validation – obtaining evidence (scientific, technical and/or observational) that a control measure
or combination of control measures, if properly implemented on a consistent basis, is capable of
controlling the hazards to a specific outcome in respect of a required level hazard control.
 Verification – procedures designed to establish if HACCP system is functioning as planned and
is effective.

16 Guidance on Sous Vide Cooking | Torbay Council

2. Biological Hazards

This section describes key food borne pathogens associated with sous vide products, with examples of
the main types of food in which they can be found and how they can be controlled.

Clostridium botulinum - The anaerobic (absence of oxygen) conditions with sous vide cooking together
with the relatively low cooking temperatures provides an opportunity in which Clostridium botulinum can
survive and grow producing a toxin which is not destroyed by heat. Botulism is a serious illness that can
lead to paralysis and death.
Sources - soil, vegetables, intestinal tracts of fish and mammals.
Example Food Sources – low acid processed foods, bottled vegetables, flavoured oils and vacuum
packed products.
Growth Temperatures = 3°C to 50°C
pH = 4.6 to 9
Controls – low acid foods pH 4.5 or lower, strict heat treatment, e.g. botulinum cook (90°C for minimum
of 10 mins), strict attention to the shelf life of chilled vacuum packed foods: 10 days maximum without
additional controls; see the Food Standard Agency’s guidance on vacuum packed chilled foods
www.food.gov.uk/foodindustry/guidancenotes/foodguid/vacpac.

Clostridium perfringens - Spores can survive the normal cooking process and multiplication can occur
if the temperature control is inadequate including cooling practices. Toxins form within 6 hours.
Sources – Soil, intestinal tracts of humans and animals, raw meat, dust and insects.
Example Food Sources – Beef (especially rolled joints), turkey, pork, chicken, cooked mince, gravy,
soup, stews and sauces.
Growth Temperatures = 10°C to 52°C
pH = 5 to 8.9
Controls- Food should be consumed immediately after cooking, store food above 63°C, rapid cooling
within 1.5 hours and thorough reheating of foods to 75°C for a minimum of 30 seconds or equivalent.

Listeria monocytogenes - is unusual as it can grow at refrigeration temperatures as well as room

temperature. It can be a concern in ready to eat foods, for example, due to cross contamination.
Sources – soil, sewage, water, environmental sources, birds and mammals.
Example Food Sources – raw milk, soft mould ripened cheese, coleslaw, ice cream, raw and cooked
meats, raw and undercooked poultry, raw and smoked fish, pate, salads and cook chill products.
Growth Temperature = minus 1.5°C to 42°C
pH = minimum 4.3
Controls – use food within date codes and applying short shelf lives, refrigerate between 0 and 5°C,
thorough reheating of cook chill products, avoid cross contamination and wash fruit and vegetables
including salads.

Salmonella spp. – can be killed by heating to a core temperature of 75°C for 30 seconds or equivalent.
Sources – water, soil, sewage, intestinal tracts of animals especially poultry and swine, raw meat, eggs
and milk.
Example Food Sources – beef, turkey, pork, poultry, eggs, cheese, salad vegetables and raw milk.
Growth Temperature = 7°C to 47°C
pH = 3.8 to 9
Controls – Avoid use of raw eggs which are not fully cooked, thorough cooking of poultry, good
temperature control.

Ecoli 0157 – the infection is caused by a low effective dose of this bacterium.
Sources – intestinal tract of humans and animals, sewage and water.
Example Food Sources – raw or rare meats and poultry, raw milk and milk products, unprocessed
cheese, undercooked burgers, mince, cooked meats and seafood.
Controls – thorough cooking, careful handling to avoid cross-contamination.

Torbay Council | Guidance on Sous Vide Cooking 17

Campylobacter spp. - is the most common cause of food poisoning in the UK. The bacteria are usually
found on raw or undercooked meat (particularly poultry).
Sources – soil, sewage, poultry, water, animals, raw meat and raw milk; cats, dogs, rodents and some
wild birds.
Example Food Sources – raw milk, raw or undercooked meats and water.
Growth Temperature = above 30°C
pH = 6.5 – 7.5
Controls – washing hands after handling raw meat and poultry, keep animals out of food businesses,
avoid cross contamination, heat treatment of milk and thorough cooking.

Hepatitis A – is a virus that can cause liver disease if consumed.

Sources – can be found in animals such as pigs, shellfish, wild boar, deer, rabbits, contaminated water.
Example Food Sources – undercooked meats and shellfish, raw shellfish, contaminated drinking water.
Controls – thorough cooking, for example, heating pork to a core internal temperature of 71°C for 20
minutes is necessary to completely inactivate the virus.

Norovirus – highly infectious virus that causes gastroenteritis.

Sources – raw or lightly cooked shellfish.
Example Food Sources – oysters, bivalve molluscs, such as mussels.
Controls – good personal hygiene, especially regular and effective hand washing. 90°C for 90 seconds
is sufficient to inactivate virus in shellfish. Avoid eating oysters and other raw shellfish if in a vulnerable
group such as elderly, pregnant or in poor health.

Protozoa (Giardia/Cryptosporidium) – caused by microscopic parasites.

Sources – sewage, contaminated water, contaminated food.
Example Food Sources –transmitted through food either because of poor hand washing or food
washed in contaminated water.
Controls – good personal hygiene, washing food in clean potable water, thoroughly cook as should be
inactivated by 75°C for 30 seconds or equivalent.

18 Guidance on Sous Vide Cooking | Torbay Council

 RAPID COOL
REHEAT
(C) OR
IS IT NUMBER OF CCP STAGE FOOD CORE WATERBATH ANY
DATE WATERBATH SERVICE (S) IF COOLED
PRECOOKED ITEMS IN TEMP/ LENGTH (W) PAN (P) / CORRECTIVE
AND FOOD ITEM TEMP AND NOTE WHAT SHELF
TEMP/TIME? COOKED IN WATERBATH OF TIME HELD OVEN (O) ACTION
TIME TIME FOOD IN COOLING LIFE APPLIED
CCP Y/N? BATCH YES OR NO AT THIS TEMP NOTE TIME/ TAKEN?
TIME AND
TEMP & IF CCP
METHOD

Water bath for 45

Cooled minutes at 60oC
25/11/2015 Chicken 68oC 65oC 3 days from
No 6 Yes On ice in 30 (core temp) then No
11:00 breast 11:30 1 hour today
minutes to 5oC pan fried to serve
Not CCP

Torbay Council | Guidance on Sous Vide Cooking 19