FOOD STORAGE AND SAFETY INFORMATION
Vacuuming will remove up to 90% of air from your package. This will help keep food fresher
up to five times longer than under normal circumstances. Dry foods like pasta, cereals and
flour will stay fresh until used. Vacuum packaging prevents weevils and other insects from
infesting dry foods. Package only the freshest foods possible. However, please keep in
mind that not all foods benefit from vacuum packaging. Never vacuum package garlic or
fungi like mushrooms. A dangerous chemical reaction takes place when air is removed,
causing these foods to be dangerous if ingested. Vegetables should be blanched before
packaging to kill any enzymes that may cause deterioration or out-gassing when vacuumed.
FOODS
Vacuum Freezer
Storage
Vacuum Fridge
Storage
Typical Storage
Fresh Beef & Veal
1–3 years
1 month
1-2 weeks
Ground Meat
1 year
1 month
1-2 weeks
Fresh Pork
2–3 years
2-4 weeks
1 week
Fresh Fish
2 years
2 weeks
3-4 days
Fresh Poultry
2-3 years
2-4 weeks
1 week
Smoked meats
3 years
6-12 weeks
2-4 weeks
Fresh produce,
blanched
2-3 years
2-4 weeks
1-2 weeks
Fresh fruits
2-3 years
2 weeks
3-4 days
Hard Cheeses
6 months
6-12 weeks
2-4 days
Sliced deli meats
Not recommended
6-12 weeks
1-2 weeks
Fresh Pasta
6 months
2-3 weeks
1 week
