Food Storage Guidelines; Food Safety Basics - HARVEST KEEPER 744368 Instructions Manual

Food Safety Basics

sit at room temperature for more than 2 hours (1 hour if the ambient temperature is 90°F (32°C) or
above). When packing for a picnic, make sure foods are already chilled before they go into an ice
chest (the ice chest won't chill food safely – it will only keep already thoroughly chilled food cold
when properly packed with ice). Hot cooked foods should be placed in shallow containers and
immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game, since it can
become heavily contaminated during field dressing. Venison is often held at temperatures that could
potentially allow bacteria to grow, such as when it is being transported. Refer to the USDA Meat and
Poultry Department for further questions or information on meat and food safety.

Food Storage Guidelines

WARNING: Vacuum packing is NOT a substitute for refrigeration. Vacuum packed perishable foods
still require refrigeration.
• Never Thaw Frozen foods at room temperature. Thaw frozen foods in a refrigerator or microwave.
• Handle vacuum sealer bags with care to avoid damaging them.
AVERAGE SHELF LIFE OF VACUUM PACKED FOODS
Type of Food
Large Cuts of Meat
Ground Meat
Fresh Fish
Coffee Beans
Coffee Beans
Flour, rice, sugar
Fresh Fruits
Hard Cheeses
Pasta, Grains, Dried Beans and Nuts
Blanched Vegetables
Storage Location
Freezer
Freezer
Freezer
Room Temp
Freezer
Room Temp
Refrigerator
Refrigerator
Room Temp
Freezer
8
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Normal Life Vacuum Packed
6 months 2-3 years
4 months 1 year
6 months 2 years
4 weeks 16 months
6-9 months 2-3 years
6 months 1-2 years
1-6 days 1-2 weeks
1-2 weeks 4-8 months
6 months 1.5-2 years
8 months 2.5 years