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The document outlines microbiological and chemical hazards, temperature safety zones, and the relationship between time and temperature for pasteurization. It also covers food codes and regulations, methods to determine time/temperature criteria, and specific guidance for seafood and shell eggs. Additional sections address equipment and packaging materials used for sous vide processes.",{"@graph":63,"@context":112},[64,80,95],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":46,"@type":70,"position":76},"https://docshare.wps.com/template/paper-templates/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/guidelines-for-restaurant-sous-vide-cooking-safety-in-british-columbia-july-2017/565021/",4,{"url":78,"name":59,"@type":81,"author":82,"headline":59,"publisher":85,"fileFormat":88,"inLanguage":57,"description":61,"dateModified":89,"datePublished":89,"encodingFormat":88,"isAccessibleForFree":90,"interactionStatistic":91},"DigitalDocument",{"name":83,"@type":84},"pop out","Person",{"url":68,"name":86,"@type":87},"DocShare","Organization","application/pdf","2026-10-12",true,{"@type":92,"interactionType":93,"userInteractionCount":4},"InteractionCounter",{"@type":94},"ViewAction",{"@type":96,"mainEntity":97},"FAQPage",[98,104,108],{"name":99,"@type":100,"acceptedAnswer":101},"What hazards are addressed in the sous vide food safety guidelines?","Question",{"text":102,"@type":103},"The document covers microbiological hazards and chemical hazards in sous vide foods, alongside temperature safety zones for sous vide style cooking.","Answer",{"name":105,"@type":100,"acceptedAnswer":106},"How does the guideline treat time and temperature for safe cooking?",{"text":107,"@type":103},"It discusses the relationship between time and temperature during sous vide pasteurization and provides recommendations for determining time and temperature criteria for safe sous vide style cooking.",{"name":109,"@type":100,"acceptedAnswer":110},"Are there specific recommendations for particular food types?",{"text":111,"@type":103},"Yes. The table of contents includes sections on seafood cooking sous vide style and shell eggs and cooking sous vide style.","https://schema.org",{"og:url":78,"og:type":114,"og:title":59,"og:site_name":86,"og:description":61},"article",{"robots":116,"canonical":78},"index,follow",{"doc_id":118,"site_id":56},565021,1791845873,{"code":4,"msg":5,"data":121},{"doc_id":118,"user_id":122,"nickname":83,"user_avatar":123,"doc_module":9,"category_id":45,"category_name":46,"doc_title":59,"doc_description":61,"doc_content":124,"file_id":125,"file_url":126,"file_type":127,"file_size":128,"view_count":4,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":129,"language":130,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":131,"faqs":132,"seo_title":133,"seo_description":61,"update_tm":119,"read_time":40},962090760408,"https://ap-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","Environmental Health Services 655 12th Ave W  \nVancouver BC V5Z 4R4  \nTel 604.707.2443  \nFax 607.707.2441  \n[www.bccdc.ca](www.bccdc.ca)  \nGuidelines for  \nrestaurant  \nsous vide cooking safety  \nin British Columbia  \nJuly 2017  \nPrepared by the  \nSous Vide Working Group  \nEndorsed by Chefs and Environmental Health Officers of the Sous Vide Working Group  \nCitation: BC Centre for Disease Control Environmental Health Services and the BC Sous Vide Working Group. January 2016. Guidelines for restaurant sous vide cooking safety in British Columbia. Available on-line here. One-page sous vide cooking requirements, available on-line here.  \nSous vide working group members (from 2014, contact information may now be out-of-date).  \n\n| Name | Institution | web-site |\n| --- | --- | --- |\n| \u003Cbr>Albert Tran\u003Cbr> Vis a Vis Wine and Charcuterie Bar |  | [www.visavisoakbay.com](www.visavisoakbay.com) |\n| \u003Cbr>Chance Wilke\u003Cbr>\u003Cbr> Vis a Vis Wine and Charcuterie Bar |  | [www.visavisoakbay.com](www.visavisoakbay.com) |\n| \u003Cbr>Chris Russell\u003Cbr> Interior Health Authority |  | [www.interiorhealth.ca](www.interiorhealth.ca) |\n| \u003Cbr>Cole Diplock\u003Cbr> Vancouver Island Health Authority |  | [www.viha.ca](www.viha.ca) |\n| \u003Cbr>Craig Dryhurst\u003Cbr>\u003Cbr> Four Seasons\u003Cbr>|  | [www.fourseasons.com/vancouver](www.fourseasons.com/vancouver) |\n| \u003Cbr>Dan Craig\u003Cbr>Delta Burnaby Hotel\u003Cbr>|  | [www.deltahotels.com/Hotels/Delta-Burnaby-Hotel](www.deltahotels.com/Hotels/Delta-Burnaby-Hotel)Conference-Centre |\n| \u003Cbr>Edgar Rahal\u003Cbr>\u003Cbr> BC Chefs’Association\u003Cbr>|  | [www.bcchefs.com](www.bcchefs.com) |\n| \u003Cbr>Ernst Dorfler\u003Cbr>\u003Cbr>Five Sails Hotel\u003Cbr>Restaurant\u003Cbr>at the Pan Pacific |  | [www.fivesails.ca](www.fivesails.ca) |\n| \u003Cbr>Hamid Salimian\u003Cbr>\u003Cbr> Vancouver Community College\u003Cbr>|  | [www.vcc.ca](www.vcc.ca) |\n| \u003Cbr>Jade Yehia\u003Cbr> Vancouver Island Health Authority |  | [www.viha.ca](www.viha.ca) |\n| \u003Cbr>Jasmina Egeler\u003Cbr> Food Safety Consultant |  |  |\n| \u003Cbr>Jeff Keenslide\u003Cbr>\u003Cbr> Vis a Vis Wine and Charcuterie Bar |  | [www.visavisoakbay.com](www.visavisoakbay.com) |\n| \u003Cbr>John Felicella\u003Cbr>\u003Cbr> Vancouver Community College\u003Cbr>|  | [www.vcc.ca](www.vcc.ca) |\n| \u003Cbr>Karen Rehbein\u003Cbr> Vancouver Coastal Health Authority |  | [www.vch.ca](www.vch.ca) |\n| \u003Cbr>Ken Nakano\u003Cbr> Hotel Georgia |  | \u003Cbr>[www. rosewoodhotels.com/en/hotel-georgia-vancouver](www. rosewoodhotels.com/en/hotel-georgia-vancouver) |\n| \u003Cbr>Larry French\u003Cbr>\u003Cbr> Washington Dept of Health\u003Cbr>|  | [www.doh.wa.gov](www.doh.wa.gov) |\n| \u003Cbr>Larry Smith\u003Cbr> Seattle King County |  | [www.kingcounty.gov/healthservices/health.aspx](www.kingcounty.gov/healthservices/health.aspx) |\n| \u003Cbr>Liz Postnikoff\u003Cbr> Fraser Health Authority |  | [www.fraserhealth.ca](www.fraserhealth.ca) |\n| \u003Cbr>Lorraine McIntyre\u003Cbr>\u003Cbr> Environmental Health, BCCDC |  | [www.bccdc.ca](www.bccdc.ca) |\n| \u003Cbr>Mark Ritson\u003Cbr>\u003Cbr> Vancouver Coastal Health Authority\u003Cbr>|  | [www.vch.ca](www.vch.ca) |\n| \u003Cbr>Matthew Batey\u003Cbr> Mission Hills Winery |  | [www. missionhillwinery.com](www. missionhillwinery.com) |\n| \u003Cbr>Ned Bell\u003Cbr> Four Seasons |  | [www.fourseasons.com/vancouver](www.fourseasons.com/vancouver) |\n| \u003Cbr>Phil Wyman\u003Cbr>\u003Cbr> King County Health |  | [http://www.kingcounty.gov/healthservices/health.aspx](http://www.kingcounty.gov/healthservices/health.aspx) |\n| \u003Cbr>Settimio Sicoli\u003Cbr> Vancouver Community College |  | [www.vcc.ca](www.vcc.ca) |\n| \u003Cbr>Shawn Lang\u003Cbr> Vancouver Community College |  | [www.vcc.ca](www.vcc.ca) |\n| \u003Cbr>\u003Cbr>Sion Shyng  Environmental Health, BCCDC |  | [www.bccdc.ca](www.bccdc.ca) |\n| \u003Cbr>Tobias MacDonald\u003Cbr>\u003Cbr> Vancouver Community College |  | [www.vcc.ca](www.vcc.ca) |\n\nSpecial acknowledgement:  \nwe appreciate the advice and [review of Dr. Peter O. Snyder](review of Dr. Peter O. Snyder www.snyderhaccp.com)[ ](review of Dr. Peter O. Snyder www.snyderhaccp.com)[www.snyderhaccp.com](review of Dr. Peter O. Snyder www.snyderhaccp.com)  \nTable of Contents  \nGlossary of Terms........................................................","cbCaicFYGBlTizEu","https://ap.wps.com/l/cbCaicFYGBlTizEu","pdf",2769385,51,"English","# Glossary of Terms\n# EXECUTIVE SUMMARY\n# 1. General Description of Sous Vide – Under Vacuum\n# 2. Time and temperature requirements for safe cooking of foods\n# 3. Equipment and supplies","[{\"question\":\"What hazards are addressed in the sous vide food safety guidelines?\",\"answer\":\"The document covers microbiological hazards and chemical hazards in sous vide foods, alongside temperature safety zones for sous vide style cooking.\"},{\"question\":\"How does the guideline treat time and temperature for safe cooking?\",\"answer\":\"It discusses the relationship between time and temperature during sous vide pasteurization and provides recommendations for determining time and temperature criteria for safe sous vide style cooking.\"},{\"question\":\"Are there specific recommendations for particular food types?\",\"answer\":\"Yes. The table of contents includes sections on seafood cooking sous vide style and shell eggs and cooking sous vide style.\"}]","Guidelines for restaurant sous vide cooking safety in British Columbia - July 2017 | PDF"]