Safety Warnings; Guidelines For Food Safety - Nordmende RF4DVRIXA+ Instruction Booklet

Note
• The storage conditions specified in the refrigerator, freezer and room temperature
columns must be observed.
• Foods that need to be stored at room temperature, It is recommended to store at
temperatures below 20° C.

Safety Warnings

Please consider the following precautions for safe use of vacuum bag technology.
1. Do not vacuum with food contain liquids.
2. Do not use any other bags other than the recommended vacuum bag.
3. Do not insert any other tools into the vacuum device.
4. If the vacuum device malfunctions, call a technical service.
5. Make sure the vacuum bag and your hands are completely dry.
6. Do not use the vacuum device for any purpose other than vacuum.
7. Clean the display with a damp cloth. When cleaning the surface, make sure that no water
gets into the vacuum mechanism.
8. Do not attempt to open the vacuum device with any tool.
9. Do not pull the vacuum bag before vacuuming is completed.
10. Do not leave the vacuum bag stand still during the vacuum process. Hold the bag until
process is finish.

Guidelines for Food Safety

Recommendations for food safety are listed below.
1. Chemical reactions in the food to air, temperature, moisture as well as enzyme actions,
growth of microorganisms or contamination from insects will cause food spoilage.
2. One of the reasons for the food to lose its nutritional value and freshness is oxygen in the
air. As long as they are not protected by moisture-proof packagings, the air to which the
growth of many microorganisms depends on the internal and external humidification of
the food.
3. Clostridium botulinum is one of the species that can grow in anaerobic environment.
Conditions for growth are foods lacking acid, low oxygen environment.
4. Frozen, dried, high in acid, salt or sugar foods can resistant to botulinum. Non-acid foods
which include meat, seafood, lye-cured olives, poultry, fish, eggs and mushrooms; low-
acid foods which are mostly vegetables; medium-acid foods include overripe tomatoes,
onions, chili peppers, figs and cucumbers are easy be infected by botulinum.
5. Foods most susceptible to botulinum should be refrigerated for short term and frozen for
long-term storage, and consume them immediately after heating.
6. Since the microorganism can grow in a low oxygen environment, foods should be stored
at low temperatures to avoid spoilage.
7. It is recommended that store your deli products and dried fruits in the chiller compartment.
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