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EN
When packaging large Volumes of Food
• Make sure to properly clean your hands, all utensils and surfaces to be used for
cutting and vacuum packing foods.
• Once you‘ve packed perishable foods, refrigerate or freeze them immediately.
Don’t leave them sitting at room temperature.
• Vacuum packing will increase the shelf life of dry foods. Foods that have high
fat content develop rancidity due to oxygen and warm temperature. Vacuum
packaging extends the shelf life of foods such as nuts, coconut or cereals. Store in a
cool, dark place.
• Vacuum packing will not extend the shelf life of fruits and vegetables such as
apples, bananas, potatoes and root vegetables unless peeled them before vacuum
packing.
•
Vegetables such as broccoli, cauliflower and cabbage emit gases when vacuum
packed fresh for refrigeration. To prepare these foods for vacuum packing, blanch
and freeze.
General Rules for Food Safety
• Once you have heated, defrosted or un-refrigerated perishable foods, consume
them immediately.
• After opening canned food or commercially vacuum packed foods, they can be
re-vacuumed packed. Follow the instructions to refrigerate after opening and store
re-vacuumed packages properly.
• Don‘t defrost foods in hot water or via other heat sources. It doesn‘t matter whether
they are vacuum packed or not.
• Don‘t consume foods if they are perishable and have been left out at room
temperature for more than a few hours. This is especially important if they have
been prepared with a thick sauce, in a vacuum package, or in a low oxygen
environment.
• Spread vacuum packages evenly throughout the refrigerator or freezer to cool
down food temperature quickly.
