Under cooking burgers and low temperature cooking-FSA initiative

Following the court case between Westminster City Council and Davy’s wine bars the FSA has decided to write guidance on HACCP requirements in relation to alternative time/ temperature controls in connection with the cooking of burgers to medium or medium rare. At the same time the FSA is carrying out further research into Sous Vide.

Print Friendly

Leave a Comment

  • (will not be published)