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Sous Vide information/insights
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Corrigan, Kathy  
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 More options Apr 17 2012, 11:24 am
From: "Corrigan, Kathy" <Kathy.Corri...@kingcounty.gov>
Date: Tue, 17 Apr 2012 15:24:16 +0000
Local: Tues, Apr 17 2012 11:24 am
Subject: Sous Vide information/insights
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Hello,

I was wondering if anyone could share any info/insights concerning challenges associated with sous vide from a regulatory standpoint.  Does anyone know of any helpful media like model HACCP plans available to the public?  I think I heard of some CD-type info at one time. Thanks so very much for any info provided.

Kathy Corrigan REHS, RS
Public Health Seattle & King County
Environmental Health
14350 SE Eastgate Way
Bellevue, WA 98007
Ph 206-296-9803
Fc 206-296-9792


 
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Ellen Schroth  
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 More options Apr 20 2012, 12:26 pm
From: "Ellen Schroth" <foodse...@bigplanet.com>
Date: Fri, 20 Apr 2012 12:26:58 -0400
Local: Fri, Apr 20 2012 12:26 pm
Subject: Re: [Foodsafe] Sous Vide information/insights
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Hi Kathy,

Since I no longer work in regulatory, I can't help you from that perspective...but I was at a recent Nat'l Cap. Area Env. Health Assoc. conference and on the program was a sous vide presentation by the Willard Hotel (they have been using this procedure for a number of years) and Cuisine Solutions (the Willard's supplier).  

I'm sure one of them could answer your questions, but since you specifically mentioned HACCP, I would contact Sylvie Porphire, VP Global QA with Cuisine Solutions in VA.  I have cc'd her so you'll have her email and her office # is 703 270 2907 or 888 285 4679.

Cheers,
Ellen Schroth, RS
www.foodsense.org


 
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