My first concern is food safety. When home and professional chefs cook sous vide, they have completely control of the cold chain. It is highly likely that the food you sell will be temperature abused, and sous vide prepared foods do not spoil safe. At the very least, you should pasteurize the food for a 6D reduction in Listeria monocytogenes and have very short and prominent expiration dates. This of course limits what you can prepare --- most fish will taste overcooked if heated for the pasteurization times in Table 3.5 of my guide. ← Food safety is a huge concern to me as well, which is why I am so restricted when it comes to the way the meals are reheated. I am following a HACCP plan that I developed using some of the guidelines in your 'practical guide to sous vide' (thanks for all your hard work on this, by the way). I am considering tacking it a steep further by treating the surface of meats by quickly searing or grilling before bagging to reduce the potential surface pathogens. My process goes something like this: initial cooking (sear), cooling (41 F), bagging, cooking en sous vide following predetermined time temp for the recipe, cooling in ice water bath to 41 F, freezing. My hope is, keeping it frozen until reheated, I can stop the anaerobic spores from vegetating, which kinda sticks my with the reheat from frozen problem. I think this process limits the risk of time temp abuse to people not folowing the 'reheat from frozen' that will be clearly labeled. Because I feel like I have to instruct people to use boiling water in some way, otherwise there is no way of knowing the temp of their water, some things become a little dry. I am trying out two methods: putting the bags in cold water and bringing it to boil, and placing bags in boiling water and then killing the heat. So basically unless I have a break through I am restricted to things that work with this method, like pastas, soups etc. Using these methods do you think it possible to under cook the product en sous vide, relying on the reheating method to finish the job, without running the risk of food born illness? because this may salve my dryness issue.