How to Record a Sous Vide Cooking Video for Your Food Safety Management System

Sous vide cooking offers precision and consistency that conventional methods cannot match, but it also carries significant potential food safety risks that need to be carefully controlled. The combination of low temperatures, long cooking times, and anaerobic (oxygen-free) conditions creates an environment where specific pathogens can thrive if procedures aren't followed precisely. This video will train your team to use sous vide safely, understanding the unique hazards and the critical controls that make this cooking method safe.

Step 1: Set the scene and context

Start your video by explaining what sous vide is and why it requires dedicated food safety procedures that differ from conventional cooking. This context helps staff understand they're managing hazards that don't exist in other cooking methods.

Sous vide is French for "under vacuum" and describes a method of cooking in vacuum sealed plastic pouches at low temperatures for long periods. It differs from conventional cooking methods as the raw food is vacuum sealed in plastic pouches and the food is cooked using precisely controlled heating methods.

This method of cooking is said to maintain the integrity of the ingredients and therefore should produce foods with enhanced flavours. However, this method can also carry significant potential food safety risks and needs to be carefully controlled.

Explain the unique hazards:

Clostridium botulinum: The anaerobic (absence of oxygen) conditions with sous vide cooking together with the relatively low cooking temperatures provides an opportunity in which Clostridium botulinum can survive and grow producing a toxin which is not destroyed by heat. Botulism is a serious illness that can lead to paralysis and death. This is the primary hazard unique to sous vide—the vacuum creates the oxygen-free environment this organism needs.

Clostridium perfringens: Spores can survive the normal cooking process and multiplication can occur if the temperature control is inadequate. Toxins form within 6 hours—this is the maximum time food can be cooked in the danger temperature of 10°c to 52°c without further controls.

Toxin persistence: The storage of food under vacuum allows the potential for Clostridium bacteria to grow, some of which produce toxins that may not be denatured by pan searing before service and can have very severe effects. This is critical—the final searing step that finishes most sous vide dishes does NOT make the food safe if toxins have formed.

Film your opening at your sous vide station, showing your water bath, vacuum packer, and probe thermometers.

Step 2: Plan what to record versus what to write down

Sous vide requires both visual demonstration of equipment use and precise documentation of time/temperature combinations. The video shows technique; the written documents provide the critical specifications.

Record on video:

• Water bath setup and pre-heating
• Vacuum packing technique (avoiding air bubbles, secure seals)
• Using separate vacuum packers for raw and cooked foods
• Inserting and positioning the probe thermometer
• Monitoring both water bath and core food temperature
• What properly submerged pouches look like
• The rapid cooling process to below 3°c within 90 minutes
• Correct labelling of sous vide products
• Equipment calibration demonstration
• Hygiene requirements (disposable gloves for vacuum packing)

Document in written procedures:

• Your time/temperature combinations for each product
• Product weight specifications (variation in weights is critical)
• The 10-day maximum shelf life for vacuum-packed sous vide products
• The 2-day raw vacuum-packed use-by limit
• Storage temperature target (below 3°c)
• Water bath calibration schedule
• Probe calibration schedule
• Reheating time/temperature combinations
• Corrective actions for temperature failures
• Training records

The video shows HOW to cook sous vide safely. The written documents specify the exact parameters for each product.

Step 3: Core rules and requirements

Structure your video around the critical elements of sous vide safety. Each has specific requirements that must be documented and followed precisely.

The pathogens of concern

Staff must understand the specific organisms that make sous vide different from other cooking methods:

Clostridium botulinum:

• Sources: soil, vegetables, intestinal tracts of fish and mammals
• Example food vehicles: low acid processed foods, bottled vegetables, flavoured oils and vacuum-packed products
• Growth temperatures: 3°c to 50°c
• pH range: 4.6 to 9
• Controls: low acid foods pH 4.5 or lower, strict heat treatment, strict attention to the shelf life of chilled vacuum-packed foods—10 days maximum without additional controls

Clostridium perfringens:

• Sources: soil, intestinal tracts of humans and animals, raw meat, dust and insects
• Example food vehicles: beef (especially rolled joints), turkey, pork, chicken, cooked mince, gravy, soup, stews and sauces
• Growth temperatures: 10°c to 52°c
• Controls: food should be consumed immediately after cooking, store food above 63°c, rapid cooling within 1.5 hours and thorough reheating of foods

Salmonella: can be killed by heating to a core temperature of 70°c for 2 minutes or equivalent.

E. coli O157: the infection is caused by a low effective dose. Controls: thorough cooking, careful handling to avoid cross-contamination.

Time/temperature combinations

For products that need to be cooked to destroy Listeria monocytogenes, Salmonella, E. coli O157 or any other vegetative pathogen, the business will need to prove that the cooking process will enable food to reach a core temperature for the recommended time during cooking to ensure the food is safe to consume.

The temperatures are:

• 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

If high risk dishes are not going to reach a minimum core temperature of 60°c for 45 minutes or equivalent, you must verify your safe methods.

Core temperature of not less than 60°c for 45 minutes should be used for foods under vacuum. This is the baseline for sous vide safety.

Equipment requirements

Specialist equipment should be used including water bath, pouches and sous vide thermometer. Water bath must have a cut off if the water runs dry.

Calibrate equipment including water baths and probes regularly. Uncalibrated equipment means your temperature readings cannot be trusted—and temperature is everything in sous vide.

Set the water bath 2.5°c above the target temperature of the food to achieve the correct core temperature. The water bath temperature and the food core temperature are not the same—account for this difference.

Vacuum packing requirements

• Food quality packaging to be used
• Follow the instructions for the food sealing system
• Avoid air bubbles which can cause uneven cooking
• Preheat the water bath to the temperature before submerging sealed bags
• A separate vacuum packer for raw foods and cooked foods is required
• It is recommended vacuum packets of raw food are used within 2 days
• Label vacuum packed pouches with a date and ensure a secure seal on each pouch
• Disposable gloves are recommended when vacuum packing to reduce bacterial loading

Cooking process controls

Time/temperature/size of product combinations for each product must be documented. Variation in weights is critical to time temperature control. A 200g portion and a 400g portion require different times even at the same temperature.

Monitoring to ensure correct time temperatures must be carried out of both the water bath and the core temperature. The water bath staying at temperature doesn't prove the food reached temperature—you must verify both.

Overloading of pouches in the water bath can lead to uneven cooking. Food must be completely submerged. Pouches floating or overcrowded means inconsistent results.

Change the water in the water bath frequently.

Cooling requirements

Carefully remove the bags at the end of cooking and serve immediately or cool quickly. There are only two safe options after cooking—immediate service or rapid cooling.

Chill foods to below 3°c within 90 minutes. This is faster than the standard 90-minute cooling requirement and to a lower temperature. Sous vide requires more stringent cooling because of the Clostridium risk.

Storage requirements

Food should be stored below 3°c to slow down the growth of food borne pathogens. Note this is below 3°c, not the standard 5°c for other chilled foods.

Food that has been vacuum packed and subjected to sous vide cooking/chill should be used within 10 days of packaging. This is the critical shelf life limit—10 days maximum without additional controls.

Reheating requirements

Time/temperature/size of product combinations for each product must be documented. Reheating sous vide products requires the same documentation as initial cooking—different sizes need different times.

Step 4: Demonstrate or walk through

This is where you show staff exactly what safe sous vide cooking looks like.

Equipment setup demonstration

Show the complete setup:

"I'm setting up for sous vide cooking. First, I'm filling the water bath and setting my target temperature. I'm cooking beef to 58°c core temperature, so I'm setting the bath to 60.5°c—2.5°c above target."

"Set the water bath 2.5°c above the target temperature of the food to achieve the correct core temperature. The food won't quite reach bath temperature, so we compensate."

"I'm waiting for the bath to reach temperature before adding any food. Preheat the water bath to the temperature before submerging sealed bags."

Vacuum packing demonstration

Show the technique:

"I'm vacuum packing this beef portion. First, I'm putting on disposable gloves—disposable gloves are recommended when vacuum packing to reduce bacterial loading."

"I'm using food quality packaging and ensuring no air is trapped inside. Avoid air bubbles which can cause uneven cooking. Air pockets create hot spots and cold spots."

"Checking the seal—it's complete and secure. Label vacuum packed pouches with a date and ensure a secure seal on each pouch."

"Important: this is our raw food vacuum packer. A separate vacuum packer for raw foods and cooked foods is required. Never use the same machine for both without thorough cleaning."

"This raw vacuum-packed beef must be used within 2 days. It is recommended vacuum packets of raw food are used within 2 days."

Cooking process demonstration

Show the monitoring:

"The bath is at 60.5°c and I'm adding the pouches. I'm arranging them so water circulates freely between each one. Overloading of pouches in the water bath can lead to uneven cooking."

"All pouches are completely submerged. Food must be completely submerged—floating pouches won't cook evenly."

"I'm inserting my calibrated probe into one pouch to monitor core temperature. Monitoring to ensure correct time temperatures must be carried out of both the water bath and the core temperature."

"My documentation shows this 300g beef portion needs 60°c for 45 minutes minimum. Time/temperature/size of product combinations for each product must be documented. A heavier portion would need longer."

"The core temperature has reached 60°c. I'm starting my 45-minute timer now. Core temperature of not less than 60°c for 45 minutes should be used for foods under vacuum."

Immediate service option

Demonstrate the first safe path:

"The cooking time is complete. I have two options: serve immediately or cool quickly."

"For immediate service, I'm removing the pouch, carefully opening it, and the beef goes straight to pan searing and plating. Carefully remove the bags at the end of cooking and serve immediately or cool quickly."

"The pan searing is for flavour and appearance—it does NOT make the food safe. The storage of food under vacuum allows the potential for Clostridium bacteria to grow some of which produce toxins that may not be denatured by pan searing before service. The safety came from the sous vide process, not the sear."

Rapid cooling demonstration

Demonstrate the second safe path:

"This batch is for later service. I need to cool it rapidly."

"Chill foods to below 3°c within 90 minutes. That's faster and colder than standard cooling requirements."

"I'm transferring these pouches to an ice bath immediately. The temperature is dropping—from 60°c to 40°c in the first few minutes."

"I'm monitoring the core temperature as it drops. At 15 minutes: 25°c. At 30 minutes: 12°c. At 60 minutes: 5°c. At 80 minutes: 3°c."

"Below 3°c within 90 minutes—achieved. These pouches are now going into storage."

Storage and labelling

Demonstrate the requirements:

"I'm labelling these cooled pouches. Contents: beef sirloin. Cooked: today's date. Use by: 10 days from today."

"Food that has been vacuum packed and subjected to sous vide cooking/chill should be used within 10 days of packaging. This is the maximum shelf life."

"Storage temperature is critical. Food should be stored below 3°c—not 5°c like other chilled foods. I'm placing these in our designated sous vide storage area which maintains 2°c."

Equipment calibration

Demonstrate the requirement:

"Before each service, I verify my equipment. Calibrate equipment including water baths and probes regularly."

"I'm checking my water bath with a reference thermometer. The bath displays 60°c; my reference shows 59.8°c. That's within acceptable range."

"My probe is reading correctly against a known standard. If either of these were significantly off, I couldn't trust my cooking temperatures—and temperature is everything in sous vide."

The 6-hour danger zone rule

Demonstrate the constraint:

"Clostridium perfringens toxins form within 6 hours. This is the maximum time food can be cooked in the danger temperature of 10°c to 52°c without further controls."

"For long, low-temperature cooks—like 48-hour short ribs—I must ensure the food passes through the 10-52°c danger zone in less than 6 hours. With proper equipment and portion sizes, this happens naturally. But if my water bath failed mid-cook..."

"Monitoring throughout the cook is essential. If temperature dropped into the danger zone, I'd need to know immediately."

Step 5: Common mistakes to avoid

Address the mistakes that create the unique hazards of sous vide cooking.

Mistake 1: Assuming pan searing makes food safe. The final sear is for flavour, not safety. Toxins formed during improper cooking or storage are not destroyed by brief high heat. Safety comes from the sous vide process and proper cooling/storage.

Mistake 2: Using the same vacuum packer for raw and cooked foods. Cross-contamination between raw and cooked is guaranteed. Use separate machines or thoroughly clean and disinfect between uses.

Mistake 3: Not documenting time/temperature/weight combinations. Different portion sizes need different cooking times. Without documentation, you're guessing—and guessing with sous vide is dangerous.

Mistake 4: Cooling too slowly or not cold enough. Sous vide requires cooling to below 3°c within 90 minutes. Standard cooling guidelines aren't sufficient for vacuum-packed foods with Clostridium risk.

Mistake 5: Storing above 3°c. Standard fridge temperature (below 5°c) isn't cold enough for sous vide products. Storage must be below 3°c to control Clostridium growth.

Mistake 6: Exceeding the 10-day shelf life. Vacuum-packed sous vide products must be used within 10 days. No extensions, regardless of how good the product looks.

Mistake 7: Not calibrating equipment. Uncalibrated water baths and probes mean your temperature readings could be wrong. Sous vide depends entirely on temperature precision.

Mistake 8: Overloading the water bath. Too many pouches means uneven cooking. Food must circulate freely and remain completely submerged.

Mistake 9: Air bubbles in vacuum packs. Air pockets cause uneven cooking—hot spots and cold spots in the same pouch. Ensure complete vacuum seal with no trapped air.

Mistake 10: Cooking in the danger zone too long. The 10-52°c range is where Clostridium perfringens thrives. Food must pass through this zone in under 6 hours, or toxins can form.

Step 6: Key takeaways

End your video by reinforcing the core principles of sous vide safety.

Sous vide creates unique hazards. Anaerobic conditions favour Clostridium botulinum. Low temperatures allow Clostridium perfringens if time isn't controlled. Standard cooking safety rules don't fully apply.

Toxins are not destroyed by searing. The final pan sear is for flavour. If toxins formed during cooking or storage, searing won't remove them. Safety comes from the sous vide process itself.

60°c for 45 minutes is the baseline. This is the minimum time/temperature combination for sous vide under vacuum. Lower temperatures or shorter times require documented verification.

Document time/temperature/weight combinations. Variation in weights is critical—a heavier portion needs more time. Every product needs its own documented parameters.

Cool to below 3°c within 90 minutes. Faster and colder than standard cooling. This controls the Clostridium risk in vacuum-packed foods.

Store below 3°c, not 5°c. Sous vide products need colder storage than standard chilled foods.

10-day maximum shelf life. Vacuum-packed sous vide products must be used within 10 days of packaging. No exceptions.

Separate vacuum packers for raw and cooked. Cross-contamination between raw and cooked defeats the purpose of the cooking process.

Raw vacuum-packed food: 2-day use-by. Don't hold raw vacuum-packed products longer than necessary before cooking.

Calibrate equipment regularly. Water baths and probes must be accurate. Temperature precision is everything in sous vide.

Use high quality fresh ingredients from a reputable supplier. Sous vide doesn't fix quality issues in the starting ingredients.

Staff training and training records must be documented. Sous vide requires specific knowledge—general cooking training isn't sufficient.

Sous vide cooking offers exceptional quality when done correctly—precise temperatures producing consistent results. But the same conditions that create culinary excellence also create unique food safety hazards. The vacuum environment, the low temperatures, the extended cooking times all require specific understanding and specific controls.

The pathogens of concern—Clostridium botulinum and Clostridium perfringens—thrive in exactly the conditions sous vide creates. Standard food safety training doesn't cover these specific risks. Staff who will use sous vide need dedicated training on these hazards and the controls that manage them.

Temperature precision matters more in sous vide than in any other cooking method. A few degrees difference can be the difference between safe and unsafe. Calibrated equipment isn't optional—it's essential. Regular verification ensures your readings are accurate.

Cooling requirements are more stringent than standard chilled food handling. Below 3°c within 90 minutes, storage below 3°c, 10-day maximum shelf life—these aren't arbitrary. They're based on the growth rates of Clostridium organisms in vacuum-packed foods.

Documentation of every sous vide cook creates the evidence trail you need. Time, temperature, product weight, cooling records, storage conditions—this documentation proves your process was safe and provides the information needed if questions arise.

Sous vide is a powerful technique. Used correctly with proper procedures, it produces exceptional food safely. Used without understanding the unique hazards, it creates conditions for some of the most serious foodborne pathogens. Respect the technique, follow the procedures, and enjoy the benefits.

Review sous vide procedures regularly. If cooling times are consistently tight, if storage temperatures are borderline, or if staff are uncertain about time/temperature combinations, investigate and address the root cause.

Equipment maintenance prevents failures. Water baths need regular cleaning and calibration verification. Vacuum packers need seal checks. Probes need calibration. Well-maintained equipment produces consistent, safe results.

When developing new sous vide products, validate the time/temperature/weight combinations before serving to customers. Every new product needs its own documented parameters. Don't guess—verify with temperature probes that your process achieves the required time at temperature.

Sous vide products approaching their 10-day limit should be used immediately or discarded. Don't push the boundaries on shelf life. The 10-day maximum exists for safety, not convenience.

Cross-training on sous vide ensures coverage. If only one person understands the sous vide system, what happens when they're absent? Ensure multiple staff are trained and competent to maintain safe sous vide operations.

The combination of quality and safety is sous vide's promise. Temperature precision produces both the consistency customers want and the pathogen control food safety requires. Follow the procedures, document your process, and deliver on that promise.

If you're uncertain about any aspect of sous vide safety—whether a product reached temperature, whether cooling was adequate, whether storage conditions were maintained—take the cautious approach. Discard and start fresh. The cost of wasted product is nothing compared to a botulism incident.

Sous vide cooking is specialised work requiring specialised knowledge. Invest in proper training, maintain your equipment, follow documented procedures, and produce exceptional food safely.

The precision that makes sous vide excellent for quality is the same precision that keeps it safe. Master both, and you've mastered the technique.