Sous Vide Safety | Austin Publicover
This is the advice you need before you sous vide. Cooking sous vide and Reduced Oxygen Packaging (ROP) mean higher product quality and lower costs, but these techniques also come with potential pitfalls. To help you understand how to best implement a Hazard Analysis and Critical Control Point (HACCP) system, we have restaurant compliance expert, Austin Publicover. He’ll cover how to make HACCP fit your specific operational needs as well as how to write the plan to get it approved.
Introduction and History of Sous Vide
Principles of HACCP
Critical Control Limits
Austin Publicover holds several degrees and certifications in food safety, including HACCP certifications from University of Connecticut, Cornell University, National Environmental Health Association, and University of California, Davis. Originally from Tucson, AZ, and with a background in food science, poetry, and the HVAC & electrical trades, Austin was extremely fortunate to join Danny Meyer's Union Square Hospitality Group in 2008, where he happily worked as an operations manager before founding Bulletproof! Food Safety in 2013. Austin is married and lives in Greenpoint, Brooklyn, with two dogs & two cats.
If you liked this class, you may also like….
Recorded Date: 03/28/2016