Sous vide food preparation has been on the rise as a means of using labor effectively and ensuring food quality and consistency. At a time when consumers are increasingly aware of restaurants’ use of plastic, it can help to arm your staff with some facts about the plastic pouches used in sous vide cooking. As Food Safety Magazine reports, it’s common for consumers to view plastic as a material that can pass toxins on to the food and drink that come into contact with it – but plastics used at the restaurant level are safe and nontoxic. In fact, suppliers of sous vide pouches are required as part of their HACCP plan to guarantee safety in a few specific areas, according to A.J. Schaller, Executive Chef of the Culinary Research & Education Academy: "Food service operations that cook sous vide should be using pouches that have no oxygen transfer rate, no endocrine-disrupting chemicals, and also are rated for high temperatures," he said. During these environmentally conscious times, an added bonus of sous vide bags is that more biodegradable, compostable varieties have been coming to market too.