Cuisine Solutions Processing

All Cuisine Solutions plants are certified by national food safety agencies and follow the HACCP procedures (Hazard Analysis Critical Control Point).  Cuisine Solutions has also developed a unique traceability system that allows us to track every individual product throughout the entire process - from raw material to finished product.

Cuisine Solutions Research

Cuisine Solutions worked with world-famous microbiologists in association with the French Food Department (Direction Générale de L'Alimentation) on the safety of the "sous-vide" or "under-vacuum" cooking method. This report, (DGAL number 89/23), entitled "The Reaction of Pathogenic Bacteria during Cooking at Specific Temperatures," produced the following results:
All vegetative forms of pathogenic bacteria are destroyed using this method
Products cooked at specific temperatures using this method retain part of their  alteration flora. This allows for easy detection of any temperature abuse during storage
The sealed pouch used in this cooking method prevents post-contamination after pasteurization at storage and handling levels

Cuisine Solutions Commitment to Quality Assurance

Never adds preservatives or additives to any of its products
Cuisine Solutions handles allergens according to strict Standard Operations Procedures
Cuisine Solutions products are free of monosodium glutamate (MSG)