You’ve probably heard about sous vide, but if you’re anything like me you might be wondering how low-temperature cooking can result in safe meals. I heartily enjoyed learning more about the food safety aspects of sous vide in a webinar hosted by Highfield and Diversey earlier this year and wanted to share what I learned with you.
What follows is a summary of key learnings. A link to the Highfield-Diversey webinar, which is free and lasts for 1.5 hours, can be found at the end.