Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1) (Cont'd)
Cooking – Internal Temperature
Sous Vide Items
Sous Vide Items
Meat 55 ℃ for 89 mins
Poultry 60 ℃ for 16.9 mins
Fish/Seafood 55 ℃ for 112 mins
(China regulations require 70 ℃ or above)
The initial trial runs need to be carried out to validate the combined settings that would be able to achieve the required minimum internal temperature.
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