Vacuum Packing and Sous Vide
About the Course
The Vacuum Packing AND Sous Vide course aims to provide food handlers a basic understanding of the vacuum packing process and the sous vide process in a catering environment. The course will highlight the possible hazards associated with each process, and the safe procedures you should be familiar with.
This course has been developed and approved by qualified Environmental Health Officers.
The course consists of 3 levels which we estimate to take approximately 1 hour to complete. Once enrolled, you will have 30 days to complete the course. You can dip in and out of the course whenever you wish, as long as it is completed within the 30 days from your enrolment date.
The course consists of the following levels
- Vacuum Packing
- Sous Vide
Who is suitable for the course?
This course is suitable for any food handler requiring an overview or refresh of the vacuum packing and sous vide process. As these are high risk processes, prior detailed training on using this equipment is recommended.
This is a stand-alone course and therefore there is no suggested next progression
At the end of the course, you will be required to take a short multiple-choice test. You must pass with a pass mark of 80% or above to be awarded your certificate. Based on industry best practice, the recommended renewal period of this course is 3 years, which is printed on your certificate.