16 May

Sous vide and minimally processed foods

Two half-day technical workshop - 16 and 17 May

CIEH member: £180
Affiliate member: £280
Non-member: £280

Please note that this training will be delivered via the Zoom online platform.  Please ensure that you are able to access this prior to booking.

How do I pay? Please click on the book now to complete the online booking. If your local authority does not allow credit card payments please speak to our contact centre: 020 7827 5800, or email [email protected]

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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

Miranda Steward CEnvH MSc

Miranda is the Director of Abacus Management and Training Consultancy which was set up in 2007, providing food safety and health and safety consultancy to both the public and private Sectors. Miranda is a Chartered Environmental Health Practitioner having qualified in 1979.

She has managed a range of public facing front line services with over 25 years senior local government experience, having been a joint Chief Executive and Returning Officer in a
District Council and an Assistant Director of Environmental Services in a London Borough.
As a direct result of her professional expertise Miranda has been an advisor to the Food Standards Agency, The Home Office, Local Government Association, The Public Health Laboratory Service and chaired the London Food Co-ordination Group.

Miranda has worked as a regulator for many years, specialising in food safety and food standards. She managed a high performing commercial department within a London Borough and dealt with a range of prosecutions and emergency prohibitions.

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