Erme AG
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7.3 General instructions
– Select bags that are suitable for the product quantity.
– Only package cooled products.
– Ensure work is performed in a clean manner and wear gloves.
– Keep the sealing area of the vacuum bag clean.
7.4 Information about packaged goods
7.4.1 Instructions on storage times
The following information is based on experience and may deviate upwards or
downwards from various factors, such as age and food, feeding of livestock and
refrigeration chain, etc.
The company ERME AG therefore rejects all liability for any resulting damage.
The storage times refers to vacuum-packed, non-frozen products that are stored in a
cool location.
Product
Storage times Comments
Veal
10 - 14 days
Beef
4 - 6 weeks
Ripening process 2 - 3 weeks
Pork
7 - 10 days
Poultry
10 - 14 days
Cover sharp bones
Fish
5 - 10 days
Smoked several weeks
Sausage
products
7 - 14 days
Depending on product quality
Smoked
Weeks/months
Pasta
5 - 10 days
Possibly under protective atmosphere
Baked goods
5 - 10 days
Possibly under protective atmosphere
Cheese
Days/weeks
– Depending on product quality
– Possibly under protective atmosphere
Fruit,
vegetables
7 - 15 days
Possibly blanch
Salads
5 - 10 days
Only partially seal
Liquids
7 - 14 days
Use slanted insert