10
• Start with fresh, high quality ingredients.
• Ensure that all meat, seafood and poultry have been stored at
below 5°C. We recommend using a digital food thermometer to
check the temperature.
• Make sure that the food pouches are clean and that they’ve not
been contaminated by dirt or other food items.
• Use detergent and warm water, or a sanitizing solution to clean
the food preparation area.
• To avoid any cross-contamination, ensure that the area used
for raw ingredient preparation does not come into contact with
any cooked foods.
• Wash hands well before any food preparation.
Cooking
• Follow guidelines provided according to food type and
thickness, as described in the Temperature and Time Guide on
page 12.
• Note that smaller cuts of meat will cook faster.
• Ensure that the cooking pouch is completely sealed before
starting the cooking process, and check that the seal has
remained sealed after cooking.
Storage
If the food you have cooked is not going to be consumed imme-
diately, plunge the pouch into ice water to reduce temperature
quickly. Keep refrigerated.
Food Preparation
