Sous Vide Cooking. Katelyn Le Blanc Andrea Cooper October 2017

Transcription

1 Sous Vide Cooking Katelyn Le Blanc Andrea Cooper October 2017

2 What is Sous Vide? Sous vide cooking: A food preparation technique by which raw or partially cooked hazardous foods are vacuum packed and cooked, typically by immersion in circulated water or steam. Low temperature and long time cooking: Cooking food items to lower temperatures and for longer times than permitted by legislation. 2

3 Background in Ottawa Initially appeared in Ottawa around Has been gaining popularity among operators since Currently several dozen premises are using this method of cooking. Food products have included poultry, beef, pork, elk, vegetables, chocolate, and eggs. Initially, messaging was to cook all foods to the temperatures specified in O. Reg. 562/90. 3

4 Ottawa Citizen Sous Vide Cooking May 28, 2013 There are countless benefits, says Wilson, who was thrown into it six years ago while cheffing in England, where he learned its nuances by trial and error and by picking up basics on the internet. We did salmon over the summer poached in olive oil at 118 F (48 C) and it was perfect. In that instance, he didn t even need the bag, but the idea is similar. 4

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6 Survey of Other Health Units Dec 2015 Total Respondents* 10 PHUs encountering sous vide* 7 PHUs with a sous vide policy 1 PHUs developing a sous vide policy 3 PHUs putting onus of proof on operators PHUs not allowing sous vide 0 *Includes OPH 2 6

7 Canada BCCDC International Evidence Reviewed New South Wales USFDA Baldwin PHO Brief Review of sous vide cooking 7

8 Risks Reduced oxygen environment Potential growth of spore forming pathogenic anaerobic bacteria Listeria monocytogenes Clostridium botulinum 8

9 Critical Control Points Vacuum packing Storage prior to cooking Cooking Hot holding Cooling Cold holding Reheating 9

10 Time Temperature Chart Cooking Temperature 55 C (131 F) 56 C (133 F) 57 C (135 F) 58 C (137 F) 59 C (138 F) Thickness (mm) 5 3:38 2:45 2:05 1:35 1:13 0:56 0:45 0:36 0:30 0:25 0:22 0:19 60 C (140 F) 10 3:46 2:44 2:15 1:47 1:26 1:11 1:00 0:52 0:46 0:41 0:38 0: :04 3:13 2:34 2:06 1:46 1:31 1:20 1:11 1:05 1:00 0:56 0: :33 3:43 3:02 2:34 2:14 1:58 1:47 1:38 1:31 1:26 1:22 1: :57 4:05 3:26 2:58 2:37 2:21 2:10 2:01 1:53 1:48 1:43 1: :19 4:28 3:50 3:22 3:01 2:45 2:33 2:23 2:16 2:09 2:04 2: ;45 4:53 4:15 3:46 3:25 3:09 2:56 2:46 2:38 2:31 2:26 2: :14 5:22 4:44 4:15 3:54 3:37 3:24 3:14 3:05 2:58 2:52 2: :51 5:59 5:20 4:51 4:30 4:12 3:59 3:47 3:38 3:30 3:23 3: :45 6:53 6:14 5:45 5:21 5:03 4:49 4:37 4:27 4:19 4:11 4: :25 7:33 6:54 6:25 6:00 5:41 5:26 5:13 5:02 4:53 4:45 4: :08 8:15 7:36 7:05 6:40 6:20 6:04 5:50 5:39 5:28 5:20 5: :07 9:15 8:34 8:02 7:36 7:15 6:58 6:43 6:31 6:20 6:11 6: :10 10:15 9:33 9:00 8:34 8:12 7:53 7:38 7:24 7:13 7:02 6:53 61 C (142 F) 62 C (144 F) 63 C (145 F) 64 C (147 F) 65 C (149 F) 66 C (151 F) 10

11 Sec. 33 (13) Exemption Evidence informed Client-centered; public health unit credibility Political and community acceptability Adaptable framework 11

12 Notification Process Notification Form serves as a food safety agreement between retail food industry and Ottawa Public Health. Can be used as evidence in enforcement. Documentation of best practices that will be required for proper sous vide cooking. 12

13 Food Safety Plan Highlights Ingredient List Meat Product: Meat Shape: Max thickness of cut*: Cooking Plan Cooking Temperature: Cooking Time: Cooling Plan (complete only if product is not served immediately after sous vide cooking) Cooling method: Temperature after 2 hours: Temperature after 6 hours: Safe Storage Plan (complete only if refrigerating or freezing after sous vide cooking) Storage temperature: Maximum storage time: Date labeling system (check one): Date of preparation Date to serve by Service Plan Immediate service ( Yes / No ) if no complete below Reheating in vacuum pouch ( Yes / No ) Hot holding before service temperature: Internal finishing temperature: Hot holding time: 13

14 Legal Opinion / Enforcement Non compliance can result in enforcement under the Food Premises Regulation 562, depending on the nature of the infraction. Repeated non compliance will follow progressive enforcement strategies. Section 13 orders under the HPPA can also be used as a method to obtain compliance. 14

15 Inspections and Assessment Sous vide training and education for all field public health inspectors. Operators will be educated on safe sous vide practices during a routine inspections. Sous vide practices will be documented during routine inspections on the Hedgehog 5 reporting form. 15

16 Synergies with Current Practices Supports continual use of risk assessment skills. High client engagement and service excellence. Fits into current OPH progressive enforcement framework. 16

17 The Novel and Alternative Food Products Working Group Katelyn Le Blanc Andrea Cooper Thomas Pelletier Michael Bennitz Dominique Bremner 17

18 Questions? 18