Sous Vide Food Safety Checklist
Comprehensive sous vide food safety checklist for HACCP-based sous vide operations including critical time-temperature controls and documentation.
- Industry: Food Service
- Frequency: Per batch
- Estimated Time: 15-20 minutes
- Role: Chef/Kitchen Manager
- Total Items: 31
- Compliance: FDA Food Code, HACCP Variance, Douglas Baldwin Guidelines
Equipment Verification
Sous vide equipment
- Immersion circulator calibrated?
- Vacuum sealer functioning properly?
- Probe thermometer calibrated?
Preparation
Pre-cooking steps
- Product fresh and within date?
- Product properly portioned for cooking?
- Vacuum-sealed without leaks?
Cooking Parameters
Time-temperature control
- Water bath at correct temperature?
- Cooking time per validated recipe?
- Time and temperature logged?
Post-Cooking
After cooking
- Searing/finishing at safe temp (if applicable)?
- Rapid chilling if not serving immediately?
- Proper storage with date labels?
Pre-Inspection Information
Initial inspection details and documentation
- Inspector Name
- Inspection Date
- Location / Kitchen Area
- Inspection Type (Routine/Follow-up/Complaint)
- Previous inspection date and findings reviewed?
Temperature Control & Monitoring
Verify all temperature-sensitive equipment and food items
- Refrigerator temperature at or below 41°F (5°C)?
- Freezer temperature at or below 0°F (-18°C)?
- Hot holding foods at or above 135°F (57°C)?
- Thermometers calibrated and functional?
- Temperature logs current and properly maintained?
Food Handling & Cross-Contamination Prevention
Proper food handling practices and contamination prevention
- Proper handwashing observed (20 seconds, soap)?
- Gloves used properly for ready-to-eat foods?
- Raw and cooked foods properly separated?
- Color-coded cutting boards used correctly?
- Allergen cross-contact controls in place?
Food Storage & Labeling
Proper storage, rotation, and labeling of food items
- FIFO (First In, First Out) rotation followed?
- All items properly date-labeled?
- Food stored 6 inches off floor?
- No expired products in storage?
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Why Use This Sous Vide Food Safety Checklist?
This sous vide food safety checklist helps food service teams maintain compliance and operational excellence. Designed for chef/kitchen manager professionals, this checklist covers 31 critical inspection points across 8 sections. Recommended frequency: per batch.
Ensures compliance with FDA Food Code, HACCP Variance, Douglas Baldwin Guidelines. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Sous Vide Food Safety Checklist cover?
This checklist covers 31 inspection items across 8 sections: Equipment Verification, Preparation, Cooking Parameters, Post-Cooking, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling. It is designed for food service operations and compliance.
How often should this checklist be completed?
This checklist should be completed per batch. Each completion takes approximately 15-20 minutes.
Who should use this Sous Vide Food Safety Checklist?
This checklist is designed for Chef/Kitchen Manager professionals in the food service industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.
Can I download this checklist as a PDF?
Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.