General Rules For Food Safety - Turbosaver TS-1200 Manual De Usuario

periods of time), it will support the growth of harmful microorganisms, so we should
keep the temperature at 40˚F (4˚C) or below.
12.
When the temperature for the freezer is 0˚F (-17˚C) or lower, it's suitable for store
foods, although freezing does not kill microorganisms, it retards their growth.
13.
The vacuum-sealed storage temperature will affect dried foods: for their shelf life is
extended 3-4 times for every 18˚F (10˚C) drop in temperature.
14.
When packaging large volumes of meat, fish, or any food products, we advise the
following:
• Make sure to properly clean your hands, all utensils and surfaces to be used for cutting
and vacuum packing foods.
• Once you've packed perishable foods, refrigerate or freeze them immediately. Don't
leave them sitting at room temperature.
• Vacuum packing will increase the shelf life of dry foods. Foods that have high fat con-
tent 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.
• Vacuum packing will not extend the shelf life of fruits and vegetables such as apples,
bananas, potatoes and root vegetables unless peeled them before vacuum packing.
• Vegetables such as broccoli, cauliflower and cabbage emit gases when vacuum packed
fresh for refrigeration. To prepare these foods for vacuum packing, blanch and freeze.

GENERAL RULES FOR FOOD SAFETY

Food safety rules are based on scientific study as well as common sense. The following
rules and important food safety and optimal food storage.
• Once you have heated, defrosted or un-refrigerated perishable foods, consume them
immediately.
• After opening canned food or commercially vacuum packed foods, they can be re-va-
cuumed packed. Follow the instructions to refrigerate after opening and store re-vacuu-
med packages properly.
• Don't defrost foods in hot water or via other heat sources. It doesn't matter whether
they are vacuum packed or not.
• Don't consume foods if they are perishable and have been left out at room temperature
for more than a few hours. This is especially important if they have been prepared with a
thick sauce, in a vacuum package, or in a low oxygen environment.
• Spread vacuum packages evenly throughout the refrigerator or freezer to cool down
food temperature quickly.
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