Sous Vide and/or low temperature cooking or processing

Sous Vide and/or low temperature cooking or processing
Programme
8.45
9.00
Registration
Welcome and Introduction
What is Sous Vide
History and Origin
Microbiology and determining what is safe
11.00 Refreshments
11.15
12.30
13.15
Sous Vide technology and its care
Thermal processing and Sous Vide cooking
Shelf life
Lunch
HACCP/Food Safety Management System
What to look for on an inspection
14.45 Refreshments
15.00
Enforcement options and inspections
16.15 Complete questionnaires, collect CPD certificates and depart
Case study work to be undertaken throughout the day.