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2. Once you've packed perishable foods, refrigerate or freeze them
immediately. Don't leave them sitting at room temperature.
3. 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.
4. 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.
5. 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
Food safety rules are based on scientific study as well as common
sense. The following rules and important food safety and optimal
food storage.
1. Once you have heated, defrosted or un-refrigerated perishable foods,
consume them immediately.
2. 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.
3. Don't defrost foods in hot water or via other heat sources. It doesn't
matter whether they are vacuum packed or not.
4. 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.
5. Spread vacuum packages evenly throughout the refrigerator or
freezer to cool down food temperature quickly.
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