Sous vide and / or low temperature cooking or processing


The technology for 'sous vide' cooking has come a long way since 'boil in the bag' food. This method of low temperature cooking or processing is now widely used by high end restaurants to enhance organoleptic qualities of speciality dishes. It is also increasingly found in high street catering establishments wishing to copy these techniques.

This course covers the background and history of sous vide preparation and cooking of food, and the potential problems and pathogens associated with this method of food processing. It provides delegates with an update on the microbiological factors to be taken into account when carrying out official controls and assessing HACCP in food businesses, and controlling hazards. The course aims to help enforcement officers by providing answers to key issues through case studies and groups discussions. It will signpost enforcement issues and current enforcement policy, legislation and guidance, giving confidence to enforcement officers about the technology, sampling and controls necessary.

Aims and objectives

This one day course will improve delegates understanding of:

  • sous vide / low temperature cooking or processing technology and equipment
  • microbiological issues, in particular the growth of pathogens associated with this technology and method of processing
  • steps necessary to control risks at all stages of preparation and sous vide / low temperature processing and cooking
  • assessing and validating HACCP and carrying out official controls

Who should attend?

This is a one day course for Local authority food safety officers in England.


Attendance on this course is subject to availability for one nominated member of staff per local authority. Additional places may become available and waiting list will be managed via

Please note: This course is not available to students or EHPs who are not employed by local authorities directly.

Important notes for delegates

Some delegates may attend the course expecting the trainer to resolve a specific enforcement problem. However, whilst the course is intended to cover general principles and help broader understanding, it is not intended to provide detailed enforcement solutions out of context.


This event is accredited with 5 hours and 30 minutes of CIEH CPD.

In order to obtain your CPD certificate you will be asked to fill an online questionnaire to evaluate the course. Upon completion your CPD will be sent to you by e-mail.

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