Sous Vide and Low Temperature Cooking


CIEH Technical Workshop Series
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04 December
London 

Price: Member: £224 | Affiliate member: £324 | Non member: £324 

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.

Focussing 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.

Why you should attend:  

  • Learn about Sous Vide and low temperature cooking, including current use in the catering and hospitality industry
  • Investigate processes of Sous Vide that chefs may use
  • Explore microbiology issues associated with Sous Vide
  • Learn how to determine the safety of Sous Vide
  • Understand inspection processes and possible enforcement issues
  •  Use case studies to illustrate how to assess the hygiene and safety of a variety of Sous Vide processes 

Who should attend: 

  •  Senior Managers in Food Industry  
  •  Operations and Production Managers in Food industry  
  •  Food Safety and Quality Control staff  
  •  Auditors  
  •  Chefs  
  •  Food Safety Consultants 

CPD: 6 Hours

▼ Programme 

09.00   Registration and refreshments
     
09.15   Welcome introduction
     
09.30   Introduction to Sous Vide, where it started, and current uses
     
10.30   Food safety and microbiology
     
11.15   Refreshment break
     
11.30   Understanding the technology
     
12.30   Lunch
     
13.30   Temperature control and Sous Vide processing
     
14.00   Shelf life issues
     
14.30   HACCP/Food Safety Management System
     
15.00   Refreshment break
     
15.15   What an inspection might cover
     
15.45   Case studies and what to do when things go wrong
     
16.15   Summary, Discussion and Q&A
     
16.30   Collect CPD and depart
 
▼ Trainers 

Miranda Steward

Miranda has over 30 years local government experience, finishing as a joint Chief Executive in a Local Authority. As a Chartered Environmental Health Practitioner, she worked as a regulator specialising in Food Safety and Health and Safety, and managed a high performing Commercial section in a busy London Borough. Miranda has investigated a number of high profile food poisoning outbreaks attracting national and international media interest as well as serious and fatal accidents; appearing as an expert witness.

Miranda currently works in both the public and private sectors specialising in the catering, hospitality and leisure industries for a number of local authorities, the CIEH and the Food Standards Agency. She also undertakes a range of consultancy services including prestigious and internationally renowned businesses and have advised on potential prosecutions and other enforcement actions.

She has also written, published and presented a number of papers. Most recently she co-authored a safety chapter for a book published by the Law Society. Miranda has a Masters Degree, a Post Graduate Diploma in Health and Safety and a Certificate in Quality Assurance Auditing. She is a Member of IOSH, and a Registered Occupational Safety and Health Consultant.

Dr Helen Onyeaka

Dr Onyeaka is an industrial microbiologist with over 25 years of experience. Her career in microbiology to date has been varied with experience gained in industry as well as academia (both teaching and research).

Dr Onyeaka is currently employed by the University of Birmingham in Chemical Engineering, where she lectures and leads modules on various postgraduate and undergraduate courses in Food Microbiology, Food Safety and Chemical Engineering. She supervises PhD and MSc research projects related to industrial microbiology. She also plans and delivers training for Continuous Professional Development (CPD), including courses for Food Safety Inspection Officers, the food industry and international trainees from the Saudi Food and Drug Authority.

Dr Onyeaka has a wealth of food microbiological teaching experience, not only in tertiary education and CPD training, but also secondary education holding a Postgraduate Certificate in Education. Her microbiological experience in industry has included working in a brewery plus a soft drinks manufacturer. She was part of the research development team that produced an “over the counter” male fertility kit now marketed as Fertell®.

Dr Onyeaka’s PhD researched the impact on individual microbial cells due to a changing microenvironment with regard to their physiology and metabolic pathway and suggested how this knowledge can be used to optimize as well as predict future process performances in the industry. She received the Bridon postgraduate and IChemE Biochemical Engineering award for this doctorate thesis.  

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