Travel Chef PRI5590DP, User Manual And Product Specifications

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10
Food Safety and Other Useful Information
• Food should be fresh and in peak condition prior
to sealing to ensure benefits of vacuum sealing.
• To avoid possible illness, DO NOT reuse bags.
• Ensure vacuum chamber and appliance are
clean before use.
• Ensure your hands, utensils and surfaces being
used are clean before vacuum sealing.
• Refrigerate or freeze perishable foods immediately
after vacuum sealing.
• Vegetables such as broccoli, cauliflower
or cabbage emit gases when refrigerated.
Blanch or freeze these vegetables before
vacuum sealing.
• Some fruits and vegetables, such as apples,
bananas or potatoes, will have longer shelf lives
if they are peeled before vacuum sealing.
• Factors such as temperature, moisture, acidity,
salt or sugar content in foods may influence
the growth of micro-organisms which may be
potentially harmful.
GENERAL RULES FOR FOOD SAFETY
• Once you have heated or defrosted
non-refrigerated perishable foods,
consume them immediately.
• After opening canned food or commercially
vacuum packed foods, they can be vacuumed
packed. Follow the instructions to refrigerate
after opening and store vacuumed packages
appropriately taking note of use by dates.
• Do not defrost foods in hot water or via other
heat sources. It is best to defrost frozen items in
the fridge overnight.
•
Do not consume perishable foods that 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.