This workshop will look at preparation and processing methods of sous vide and other minimal processing methods which aim to produce foods that are safe. Delegates will consider different preparation and/or processing methods for ready-to-eat foods and those which will require further processing after any sous vide heat treatment.
This event will explore what is meant by minimally processed food; the physiological and organoleptic qualities of producing such food will be touched upon. More importantly, there will be discussion of the microbiological hazards associated with foods that may be subject to minimal processing, and how these can be controlled to produce safe foods.
Topics include:
• Sous vide and vacuum packing
• Some of the more unusual techniques of minimally processing foods
• The various microbiological critical controls – depending on what type of minimal processing takes place
• Suitable HACCP-based procedures and validation arrangements for caterers, including setting a suitable shelf life
• Monitoring, record keeping and corrective actions
• Suitable chef training associated with sous vide and minimally processed foods
• When the inspector calls
Objectives
• Explain what is meant by sous vide and minimally processed foods
• Provide an overview of the use of sous vide/low temperature processing and minimal processing in the catering and hospitality industry
• Explore the microbiological hazards associated with these methods
• Identify key characteristics that determine whether sous vide and minimally processed products are safe
• Guide delegates through HACCP, validation and due diligence
• Use delegate exercises to illustrate how to assess the hygiene and safety of a variety of sous vide and other processes and assess confidence in management and food handlers
Who should attend:
• Regulatory Officers
• Executive, Head and Sous Chefs
• Anyone with an interest in sous vide and minimally processed foods
CPD: 7 hours
