New food safety course launches for caterers

Delegates have a choice of two dates for the half-day course which runs from 2.00pm – 5.30pm at the Premier Inn, London Kings Cross St Pancras on either Wednesday, 19th May or Tuesday, 15th June. The Bureau have developed the course in response to a growing need for information and advice on this increasingly popular catering procedure. They believe it is vital for any business using - or thinking of using - sous vide to arm themselves with both the knowledge and techniques to implement it safely and effectively. The course will benefit both catering managers and chefs and will focus on the benefits of sous vide, microbiological threats, sous vide equipment and the sous vide process, key safety issues and HACCP in sous vide. Chief executive of The European Safety Bureau and course presenter, Derek Gardner, explained: "Although the Sous Vide process has many benefits, it also 'brings to the table' its own specific food safety hazards and microbiological threats. Over the past year we have had ongoing and detailed discussions about this with some of our major clients as well as a leading chef. "We have already run a client-specific Sous Vide course which has been so well received that we have now adapted it for a wider audience. Our aim is to offer both practical solutions and technical advice in this area based on years of experience in the catering industry. At only £75 per delegate, there is no doubt it will be money well spent!" Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F).