18
FOOD CARE
Quality and hygiene
The initial bacterial content of food determines how long a product can be preserved. The
higher the bacterial content, the shorter the maximum storage time. In order to preserve
food for as long as possible, only vacuum seal food that is in perfect condition. Products
that have been kept for some time before vacuum sealing have a higher bacterial content
and are therefore not suitable for long-term storage.
To prevent fresh food from being contaminated with bacteria, the following points should
be observed:
z
Wash hands well before handling food.
z
Ensure food preparation surfaces are smooth and hygienically clean.
z
Clean all utensils (knives, forks, spoons, etc.) before use.
Preparing special types of food
Some types of food may require special preparation before they can be stored.
Blanching
Brassica vegetables (such as cauliflower, broccoli, white cabbage, red cabbage), pulses
(fresh beans, peas), and stalks and shoots (asparagus), should be blanched before vacuum
sealing to release gas. Blanch in a steam cooker or in boiling water before running the
vegetables under cold water or place in an ice bath to chill quickly. Vacuum sealing your
food can reduce storage space in your freezer.
Storage
To store food safely, the following points must be observed:
z
Food that is to be stored must be fresh and in perfect condition.
z
Food must be at storage temperature before vacuum sealing.
z
Where possible, dry the food before vacuum sealing.
z
Avoid mixing raw and cooked foods.
z
Select the highest level of vacuuming possible. Refer to 'Selecting Vacuuming Levels' for
recommended levels.
z
Large pieces of food can be preserved for longer than smaller pieces.
z
Store food at the lowest temperature as much as possible.
Vacuum sealed food can be steamed at a low temperature in a steam cooker or in our
Fisher & Paykel Combi-Steam ovens using Sous Vide function. Use only the vacuum bags
supplied by Fisher & Paykel for this method.
