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12
eggs and mushrooms; low-acid foods which are mostly vegetables; medium-acid foods
mbers are easily infected
by botulinum;
8. It should be refrigerated for short term and frozen for long-term storage, for foods most
susceptible to botulinum, and should be consumed immediately after heating.
9. Avoid spoilage: foods should be stored at low temperatures, as few of the micro-organ-
isms could growth without air.
10. If temperatures in the refrigerator greater than 40˚F (4˚C) (especially for extended periods
of time), it will support the growth of harmful micro-organisms, so we should keep the
temperature at 40˚F (4˚C) or below.
11. When the temperature in the freezer is 0˚F (-17˚C) or lower, it is suitable for storing foods,
although freezing does not kill microorganisms, it retards their growth.
12.
extended 3-4 times for every 18˚F (10˚C) drop in temperature.
When packaging large volumes of meat, fish, or any food products, we advise
the following:
1. Ensure you properly clean your hands, all utensils and surfaces to be used for cutting
and packaging foods.
2. Once you have packed perishable foods, refrigerate or freeze them immediately. Do not
leave them sitting at room temperature.
3. Vacuum sealing can increase the shelf life of dry foods. Foods that have high fat content
develop rancidity due to oxygen and warm temperature. Vacuum packaging extends the
shelf life of foods such as nuts, coconut or cereals. Store in a cool, dark place.
4. Vacuum sealing will not extend the shelf life of fruits and vegetables such as apples,
bananas, potatoes and root vegetables unless they are peeled before vacuum sealing.
5.
fresh for refrigeration. To prepare these foods for vacuum packaging it is recommended
to blanch and freeze.
FOOD PRESERVATION GUIDELINES
Classification Food Items Temperature
Normal
Preservation
Vacuum
Preservation
Refrigerated
Fresh Raw Meat 5±3°C 2~3days 8~9days
Fresh Fish/
Seafood
5±3°C 1~3days 4~5days
Cooked Meat 5±3°C 4~6days 10~14days
Vegetables 5±3°C 3~5days 7~10days
Fruit 5±3°C 5~7days 14~20days
Eggs 5±3°C 10~15days 30~50days
Frozen
Meat -16~-20°C 3~5months >1year
Fish -16~-20°C 3~5months >1year
Sea Food -16~-20°C 3~5months >1year
RHVS1_IB_FA_221112.indd 12 22/11/12 10:08 AM
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