FoodSaver FFS001 User Instructions page 6

Storage Guide, Hints and Tips
Vacuum Packaging and Food Safety
The vacuum packaging process extends the life of foods by removing
most of the air from the sealed container, thereby reducing oxidation,
which affects nutritional value, flavour and overall quality. Removing
air can also inhibit growth of microorganisms, which can cause
problems under certain conditions.
To preserve foods safely, it is critical that you maintain low
temperatures. You can significantly reduce the growth of
microorganisms at temperatures of 4°C or below. Freezing at -17°C
does not kill microorganisms, but stops them from growing. For
Foods
Beef, Pork, Lamb, Poultry
Minced Meat
Fish
Hard Cheeses (Cheddar, Parmesan, Edam, Gouda, etc.)
Asparagus, Broccoli, Carrot, Cauliflower, Cabbage, Brussels Sprouts, Green Beans, Peas, Corn, etc.
Lettuce, Spinach, etc.
Apricots, Plums, Peaches, Nectarines, etc
Soft Berries (Raspberries, Blackberries, Strawberries, etc)
Hard Berries (Blueberries, Cranberries, etc.)
Bread, Bagels, Pastries
Nuts and Seeds
Coffee Beans
Ground Coffee
Powdered Goods (Sugar, Flour, etc.)
Sauces, Soups, Stews, etc.
Dried Goods (Beans, Pasta, Rice, Grains, etc.)
Potato Crisps, Biscuits, Crackers, etc.
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long-term storage, always freeze perishable foods that have been
vacuum packaged, and keep refrigerated after thawing.
It is important to note that vacuum packaging is NOT a substitute
for canning and it cannot reverse the deterioration of foods. It can
only slow down the changes in quality. It is difficult to predict how
long foods will retain their top-quality flavour, appearance or texture
because it depends on age and condition of the food on the day it
was vacuumed packaged.
IMPORTANT: Vacuum packaging is NOT a substitute for refrigeration
or freezing. Any perishable foods that require refrigeration must still
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Storage Life
2-3 years
1 year
2 years
4-8 months
2-3 years
2 weeks
1-3 years
1 week
2 weeks
1-3 years
2 years
1 year
5-6 months
1-2 years
1-2 years
1-2 years
3-6 weeks