Vacuum Food Storage Chart PDF
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Vacuum sealing is a food preservation method that removes air from the packaging before sealing it tightly. This method allows food to be preserved longer by reducing the risk of decomposition caused by oxygen.
Vacuum preservation is used to preserve a variety of foods , such as meats, fruits, vegetables, fish and cooked foods.
However, it is important to follow proper storage instructions and respect best before dates to avoid any risk of bacterial contamination.
VACUUM FOOD STORAGE TABLE:
1. Vacuum meat preservation table:
| Meat | Vacuum packed in the refrigerator (3°C +/- 2°C) |
Vacuum packed in the freezer (-18°C +/- 2°C) |
|---|---|---|
| Beef | 6 to 8 days | 15 to 20 months |
| Chicken | 6 to 8 days | 15 to 20 months |
| Pork | 7 to 9 days | 15 to 20 months |
| Lamb | 6 to 8 days | 15 to 20 months |
| Calf | 6 to 8 days | 15 to 20 months |
2. Vacuum-packed fish preservation table:
| Fish | Vacuum packed in the refrigerator (3°C +/- 2°C) |
Vacuum packed in the freezer (-18°C +/- 2°C) |
|---|---|---|
| Salmon | 8 to 15 days | 8 to 12 months |
| Tuna | 9 to 13 days | 8 to 12 months |
| Bar | 9 to 13 days | 8 to 12 months |
| Trout | 8 to 12 days | 8 to 12 months |
| Sea bream | 9 to 14 days | 8 to 12 months |
3. Vacuum-packed vegetable storage table:
| Vegetables | Vacuum packed in the refrigerator (3°C +/- 2°C) |
Vacuum packed in the freezer (-18°C +/- 2°C) |
|---|---|---|
| Lettuce | 8 to 10 days | 17 to 23 months |
| Carrots | 8 to 10 days | 17 to 23 months |
| Broccoli | 10 to 15 days | 17 to 23 months |
| Peppers | 10 to 15 days | 17 to 23 months |
| Onions | 8 to 10 days | 17 to 23 months |
| Spinach | 10 to 12 days | 17 to 23 months |
4. Vacuum-packed fruit preservation table:
| Fruits | Vacuum packed in the refrigerator (3°C +/- 2°C) |
Vacuum packed in the freezer (-18°C +/- 2°C) |
|---|---|---|
| Apples | 9 to 15 days | 10 to 15 months |
| Bananas | 9 to 15 days | 10 to 15 months |
| Lemons | 9 to 15 days | 10 to 15 months |
| Strawberries | 9 to 15 days | 10 to 15 months |
| Mangoes | 9 to 15 days | 10 to 15 months |
| Peaches | 9 to 15 days | 10 to 15 months |
5. Table for storing vacuum-cooked food:
| Cooked food | Vacuum packed in the refrigerator (3°C +/- 2°C) |
Vacuum packed in the freezer (-18°C +/- 2°C) |
|---|---|---|
| Rice | 6 to 8 days | 6 to 8 months |
| Pasta | 7 to 10 days | 6 to 8 months |
| Legumes | 6 to 7 days | 6 to 8 months |
| Soups | 3 to 5 days | 6 to 8 months |
| Ready meals | 5 to 10 days | 6 to 8 months |
IMPORTANT :
It's important to note that these figures are approximate and may vary depending on the quality of the packaging, the sealing method, the storage temperature, and the quality of the food before sealing. Vacuum-sealed foods must be properly labeled and dated before storage, and consumed before the expiration date.
It is important to follow basic hygiene rules when preparing and handling raw foods. Check whether the food is suitable for vacuum packaging before storing it.
These retention times are given for information purposes only and cannot be held liable.
Some precautions for storing food in a vacuum:
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Before vacuum-packing food, it is important to clean and prepare it properly, following basic hygiene rules.
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Check if the food is suitable for vacuum storage, some foods are not suitable for this storage method.
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Use food-grade vacuum packaging to avoid any risk of bacterial contamination.
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Vacuum seal food tightly to remove air and reduce the risk of decomposition caused by oxygen.
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Store vacuum-sealed food at appropriate temperatures, following the manufacturer's instructions or the recommendations for each type of food.
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Respect the use-by dates to avoid any risk of contamination
THANK YOU FOR READING!