No glaring errors, just also consider the importance of sufficient ice-bath chilling if a product isn't going to be consumed right after cooking.
Sufficient refers to both time and mass of ice used. Some tumbling of products helps chilling too by moving fluids in the bags which can act as insulation. Over on the Anova FB site i have a concern for the casual approach to deep and rapid chilling and the time products can spend in the Food Danger Zone. There's evidence of a lot of guessing replacing knowledge.
One other practice to be emphasized in serving those with a compromised immune system is the practice of maintaining a strict segregation of food raw and cooked food handling tools and surfaces to prevent contamination.
The human body is remarkably tough and capable of dealing easily with most food born hazards. A few burps and we're over it, but unfortunately that's not all of us.