Vacuum Packaging Guidelines - Vacmaster VP321 User Manual

Vacuum Packaging Guidelines

▫ Follow all food safety regulations as outlined by the FDA at
▫ Vacuum packaging is NOT a substitute for canning.
▫ Vacuum packaging cannot reverse the deterioration of foods.
▫ Vacuum packaging is NOT a substitute for refrigeration or freezing.
▫ Some fruits and vegetables may release gases, known as outgassing.
When packaging these fruits and vegetables, outgassing can cause
the vacuum to be gradually lost over time. Blanching or freezing before
vacuum packaging helps prevent this from occuring.
NOTE: Due to the risk of anaerobic bacteria, soft cheeses, fresh
mushrooms, garlic and onions should never be vacuum packaged.
▫ It is critical that food handling and storage are maintained at low
temperatures. You can reduce the growth of microorganisms at
temperatures of 34ºF or less. Freezing at 0ºF will not kill microorganisms,
but reduces the chances of them growing. For long-term food storage,
always freeze foods that have been vacuumed packaged.
NOTE:
Beef and other proteins may look darker after being vacuum
packaged. This is due to the removal of oxygen and is not an
indication of spoilage.
▫ All perishable foods must be refrigerated or frozen.
ARY, Inc. | 5200 W 110th Street Suite 200, Overland Park, KS 66211 | www.VacMasterFresh.com | 800-821-7849
VP321 Chamber Vacuum Sealer | User Guide
www.FDA.gov
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