---
title: Blog  | Pasteurization
description: Pasteurization | Latest JANBY news
image: https://janby.kitchen/hubfs/Imported_Blog_Media/A-photo-showing-two-people-working-in-a-kitchen_.png
---

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# JANBY Blog

Kitchen Processes, Digitalization, Sous Vide, Business cases and much more.

## [The Importance of Having a Food Safety Plan and Monitoring Systems](https://janby.kitchen/en/blog/2024/06/the-importance-of-having-a-food-safety-plan-and-monitoring-systems)

In the bustling environment of a professional kitchen, ensuring food safety is paramount. A comprehe...

## [Essential Glossary of Terms for Successful Restaurant Sous Vide System Implementation](https://janby.kitchen/en/blog/essential-glossary-of-terms-for-succesful-restaurant-sous-vide-system-implementation)

In an ever-evolving landscape of the culinary world, implementing innovative technologies like sous ...

## [Is Sous Vide Safer than Traditional Cooking Methods?](https://janby.kitchen/en/blog/2022/10/is-sous-vide-safer-than-traditional-cooking-methods)

## [Food safety when cooking at low temperatures](https://janby.kitchen/en/blog/2021/04/food-safety-when-cooking-at-low-temperatures)

Is it save to serve chicken cooked at 63ºC? When first discovering the Sous-Vide cooking technique, ...

## [Low temperature cooking with immersion circulators](https://janby.kitchen/en/blog/2022/08/low-temperature-cooking-with-immersion-circulators)

Low temperature cooking is an extended cooking technique worldwide and, in this post, we are going t...

## [What is the HACCP control?](https://janby.kitchen/en/blog/2022/01/what-is-the-haccp-control)

What is HACCP control? The HACCP system refers to the Hazard Analysis and Critical Control Points of...

## [How to control food traceability](https://janby.kitchen/en/blog/2022/01/how-to-control-food-traceability)

What is food traceability? European regulations define the term traceability as “the ability to find...

## [Low-temperature cheeks with the Hot Hold method](https://janby.kitchen/en/blog/2022/01/low-temperature-cheeks-with-the-hot-hold-method)

Discover how chef Enrique Fleischmann applies the Hot Hold process in his restaurants to regenerate ...

## [The 5 most common problems in Sous-Vide regeneration](https://janby.kitchen/en/blog/2022/01/the-5-most-common-problems-in-sous-vide-regeneration)

Discover how Chef Enrique Fleischmann answers the most common problems or doubts when using the #vac...

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