General rules when handling foodstuffs
• Always wash your hands, surfaces and any utensil to be used for handling
and vacuum packing.
• As soon as fresh food has been packed, put it in a refrigerator or a freezer
immediately and do not keep it in room temperature.
• Heated or defrosted raw materials should be consumed immediately.
• Tinned and factory vacuum packed food that has been opened can be
vacuum packed again. Follow the instructions in the manual and store the
raw materials in accordance with the recommendations.
• Do not eat defrosted raw materials that have been kept in room
temperature for more than 5 hours.
• Spread the vacuum packages in the refrigerator or the freezer to ensure a
fast cooling.
• Note that vacuum packing is not the same as preservation.
Recommendations for storing
Type of raw
material
Storing
Recommendation
storage accessory
Shelf-life at
vacuum packing
Shelf-life without
vacuum packing
Meat and fish:
Beef
Freezing
Vacuum bag
2-3 years
6 months
Pork
Freezing
Vacuum bag
2-3 years
6 months
Lamb
Freezing
Vacuum bag
2-3 years
6 months
Poultry
Freezing
Vacuum bag
2-3 years
6 months
Forcemeat
Freezing
Vacuum bag
1 year
4 months
Fish
Freezing
Vacuum bag
2 years
6 months
Cheese
Cheddar
Refrigerator
Vacuum bag
vacuum container
4-8 months
1-2 weeks
Parmesan
Refrigerator
Vacuum bag
vacuum container
4-8 months
1-2 weeks
Vegetables:
Asparagus
Freezing
Vacuum bag
2-3 years
8 months
Broccoli
Freezing
Vacuum bag
2-3 years
8 months
Cabbage
Freezing
Vacuum bag
2-3 years
8 months
Corn
Freezing
Vacuum bag
2-3 years
8 months
Peas
Freezing
Vacuum bag
2-3 years
8 months
Lettuce/
spinach
Refrigerator
Vacuum container
2 weeks
3-6 days
Fruit
Apricot
Freezing
Vacuum bag
1-3 years
6-12 months
Plums
Freezing
Vacuum bag
1-3 years
6-12 months
Peaches
Freezing
Vacuum bag
1-3 years
6-12 months
Nectarines
Freezing
Vacuum bag
1-3 years
6-12 months
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