Sous Vide documentation (with hazard analysis)
This pack provides the user with completed prerequisites and CCP tables, a 7 page sous vide food hazards supplement for the current food safety management system and examples of validation, process summary and process monitoring sheets as well as all the documents needed to demonstrate due diligence.
- Pre-requisites
- CCP’s (Critical Control Points)
- Food Safety Hazards
- Temperature Equivalents
- Freezing
- Recipe sheet
- Validation (and examples)
- Process summary (and examples)
- Monitoring (and examples)
- Maintenance
It also contains a link to sous vide eLearning.
The full Sous Vide training programme is available via https://safetyinaction.thinkific.com/courses/sous-vide-safety
