New Sous Vide Practices Guideline- Victoria

The Department of Health & Human Services has launched a new template supplement, for class 2 retail and food business who use Sous Vide practices as a method of cooking or cook chill high risk food. Food safety program template Supplementary practices section. Sous Vide.
This supplement is for use with the Food Safety Program template for class 2 retail and food service businesses, No.1 version 3.
The supplement outlines the requirements, and time and temperature parameters for businesses using sous vide cooking practices.
Some of the important parameters for safe use of Sous Vide cooking, using this template are:

• Sous Vide method of cookery must be carefully monitored and controlled
• Sous Vide food temperatures must be at 55°C or above, for cooking and heating.
• Food Cooked between 55°C and 60°C must not exceed at total heating up and cooking time of longer than 6 hours
• All cooked food to be stored chilled must be cooled from 60°C to 21°C within 2 hour and from 21°C to 5°C within a further 4 hours: a total of 6 hours 
• The maximum shelf life of cooked sous vide food portions must not exceed 5 days when stored at refrigerated temperatures 5°C or less.

​There is also guidance material available for safely cooking whole muscle red meat or seafoods, foods other than whole muscle red meats such as formed or rolled meats, a heating time for foods of different thicknesses, and a cooking time and temperature guide.
Correct Food Systems is pleased to have been involved in the development of this industry guideline for the Department of Health Victoria.