網路資料整理：舒肥雞胸肉與HACCP（Sous vide chicken and HACCP）

剛好有朋友聊起，阿原把網路資料整理一下

 https://fusionchef.us/category/haccp/

 https://www.sousvidetools.com/toolshed/wp-content/uploads/2014/09/HACCP-PLAN.pdf

 

Guidelines for restaurant sous vide cooking safety in British Columbia July 2017

 http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/SVGuidelines_FinalforWeb.pdf

 這手冊非常完整介紹舒肥的過程，包括加熱條件與驗效方法

 

Torbay Council | Guidance on Sous Vide Cooking

60°C for 45 minutes

65°C for 10 minutes
70°C for 2 minutes
75°C for 30 seconds
80°C for 6 seconds

 -----------阿原對這些條件的一部分，有些疑問。機器設定的作業條件，與達到中心溫度後維持的時間，是兩回事，需要先進行驗效

 

 

美國 Arizona

 Reduced Oxygen Packaging Sous Vide

 

Sous Vide and Cook/Chill Outside Code Parameters Hazard Analysis of Critical Control Points (HACCP) Checklist for Operators

 reduced oxygen packaging



REDUCED OXYGEN PACKAGING HACCP PLAN REQUIREMENTS AND GUIDELINES FOR DEVELOPING A PLAN