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Sous Vide Cooking and Documentation

post #1 of 2
Thread Starter 

Hi, looking to start doing some sous vide cooking in my restaurant. Was just wondering if there were any extra documentation and records that you need to keep, other than the usual temps and cooling???

post #2 of 2

That depends on your local regs.  Some places you don't need to do anything, some places require a HACCP program.  Consult your local health dept.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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