What are common sous vide mistakes?

Always keep raw and cooked food separate, and never use the same cutting board or kitchen utensils for both. Maintain the cooling chain. Do not leave food lying around unnecessarily at room temperature, instead return it to a “safe” temperature range as quickly as possible. Always use suitable and clean auxiliary devices to remove the vacuum bag from the bath tank, for example tongs with a plastic grip. Change the water in the bath tank regularly, clean the sous vide cooker and descale it as required. Always place the device on a stable and sufficiently durable surface. Lightweight food can float to the surface and is then no longer surrounded by hot water as the heat transfer medium. For efficiency reasons and to reduce water evaporation, always use a lid for the bath tank when possible, or alternatively use the fusionchef steam trapping balls.