Sous Vide information/insights

[Corrigan, Kathy]

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

 

 

[Ellen Schroth]

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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