Guidelines For Vacuum Packaging - Bartscher VAK 100 300741 Mode D'emploi

5.4 Guidelines for vacuum packaging

Important hints
1. Prior to vacuum packing it is necessary to wash hands thoroughly, as well as all device
and surfaces which will be used for the cutting and vacuum packing of foodstuffs.
2. Use gloves when possible.
3. Only fresh foodstuffs should be packaged.
4. Foodstuffs which spoil easily should be frozen immediately following vacuum packing
and not left for long periods at room temperature.
5. Place the vacuum packages uniformly in the refrigerator or freezer in order to allow for
quick freezing.
6. The foodstuffs removed from the package must be absolutely consumed before their
expiry date, specified on the original package.
7. The vacuum package prolongs the shelf life of dried foodstuffs. Oxygen and heat
cause foodstuffs of high fat content to go rancid. Shelf life of dry foodstuffs, such as
nuts, coconuts, and muesli is also extended by vacuum packing. Store them in cool
and dark place.
8. Fruits and vegetables, such as apples, bananas, potatoes, and root vegetables
should be peeled prior to vacuum packing, as this will prolong their shelf lives.
9. Some vegetables, such as broccoli, cauliflower, and white cabbage emit gases
when vacuum packed. For this reason it is necessary to blanch and freeze them.
10. In order to repack foodstuffs using vacuum packing after they have been removed
from prior packing, it is necessary to follow the rules for storage of items in low
temperatures after they have been opened.
11. Foodstuffs which spoil easily and have been reheated or taken from the refrigerator
should be consumed immediately. Foodstuffs which have laid in the open for several
hours should not be consumed, especially if they were prepared in thick sauces and
stored in vacuum packing or other environments deprived of sufficient oxygen.
12. Soft and fragile products (fish, wild strawberries, etc.) should be initially frozen during
the night. After the initial freezing they may be vacuum packed and finally placed in
the freezer.
CAUTION!
Vacuum packing is not a substitute for freezing.
Any foodstuffs which spoil easily and needed to be frozen prior to vacuum
packing must be cooled and frozen after vacuum packing.
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