Do please tell me what calling low temp poaching and cooling and reheating open to the environment "much more dangerous" than sealing the stuff is at worst, if at best it is wrong? You'd advocate doing it, and do it yourself? Are you calling me a crazy alarmist or something?
Let's see your risk assessment of sealed in plastic sous vide vs low temp poaching. What's your HACCP for the latter procedure?
While you're at it, what's your risk assessment for ziploc plastic leaching unidentified bad stuff into the food? How's that compare to the microbiological risk to health you just did the math for in the previous question?