What is vacuum packaging?
The process of removing air around a food product and then sealing the
product in an impermeable package.
Why vacuum package?
To extend the shelf life of any fresh perishable product by three to five
times its normal refrigerated life.
How is shelf life extended under vacuum?
Removing the air that surrounds food inhibits growth of bacteria, mold, and
yeast because these and other spoilage microorganisms need oxygen to grow. Once
most air is removed and the pouch is sealed, oxygen levels continue to drop
while carbon dioxide levels increase. The low oxygen, high carbon dioxide
environment significantly reduces the growth of normal spoilage organisms,
allowing longer shelf life.
Do vacuum packaged products still need to be refrigerated?
Yes. Some organisms are resistant to high carbon dioxide levels. Their growth
is slowed at lower temperatures.
Who should vacuum package?
Anyone who buys, sells, transports, or stores perishable food products.
What are some special advantages of Vacuum Packaging?
Some of the advantages include:
- Vacuum packaging allows for money saving quantity buying. Products such
as cheese, continental small goods, fish, bacon, coffee and nuts, processed
meats and many other food items may be bought in bulk at a lower price and
then pre-packaged by either a central warehouse or in each supermarket or
restaurant outlet.
- Vacuum packaging reduces product shrinkage. There is no moisture loss or
evaporation in a sealed vacuum bag. Therefore, the weight you package will
be the weight you sell.
- Vacuum packaging reduces trim losses by eliminating oxidation and
freezer burn.
- Vacuum packaging can enhance product quality. Vacuum packaged meat held
at 32º to 35º does not hinder aging or tenderizing.
- Vacuum packaging allows more efficient use of time. Food can be prepared
in advance without loss of freshness, so slack times are more productive and
busy times are more manageable.
WARNING – If vacuum packaged food is not: top
quality; fresh; prepared in a sanitary manner; at proper pH levels; and, stored
at an appropriate temperature, it may not reach optimum shelf life and could be
harmful to a person’s health if consumed. Vacuum packaging is not a substitute
for canning. Perishable foods must be refrigerated.
Typical Shelf Lives of Vacuum Packaged
Products
Some typical shelf lives of vacuum packaged refrigerated products, as
compared to normal refrigeration, are:
| Item |
Normal Refrigerated*
Life |
Estimated Refrigerated*
Life when Vacuum Packed |
| Fresh Beef |
3 days |
12 days |
| Fresh Pork |
4 days |
15 days |
| Smoked Fish |
1-2 weeks |
3-6 weeks |
| Fresh Fish |
1-2 days |
1 week |
| Fresh Produce |
2-4 days |
1-2 weeks |
| Fresh Poultry |
1-2 days |
1 week |
| Smoked Meats |
2-4 weeks |
6-12 weeks |
| Pizza |
1-2 days |
1 week |
| Cheese |
1-1 ½ weeks |
3-4 weeks |
| Sliced Deli Meats |
1-2 days |
2-3 weeks |
(Typical Shrink Loss: ½ to 1 ½% without vacuum packaging.) *(32º - 35º)
The above shelf lives may vary and can be affected by product freshness,
acidity, pH level, temperature, ingredients, sanitation, and laminates used in
pouch construction. The chart only contains approximate times and products
should be checked for freshness before being consumed.
VacMaster Applications
| OVER-PURCHASES OR BUY-INS |
Preserve quality and extend shelf life of stored raw
foods – meats, dairy, vegetables, and fruits. |
| OVER-PRODUCTION |
Preserve cooked food without exposure to air or
dehydration. |
| MEATS |
Portion and re-package for assured shelf life. Store
(refrigerated or frozen and preserve quality of prime items for future
use. |
| PRE-PREPARATION |
Prepare high cost specialty items in advance for
serving on an “as needed” basis. Allows better use of slow times. |
| SPECIALTY MEALS |
Portion pack, identify, and preserve low volume menu
selections or needs, (i.e., salt free, fat free). Save labor, time, and
money through scheduling. |
| FREEZER |
Vacuum packaging prevents freezer burn and dehydration.
It is excellent for freezer storage of meats, poultry, fish and
vegetables – FRESH or COOKED. Save space with compact, clear, heavy-duty
bags that are sealed under vacuum, easy to identify and date, sanitary
and disposable. |
| CATERING |
Utilize more pre-production time by vacuum packaging
bulk and portioned items. |
| BANQUETS |
Save over-production for upcoming events and menus.
Reduces waste. |
| CHEESE |
Prevents drying, crumbling and molding of bulk and
ground. Eliminates the labor cost of trimming and rewraps. |
| VEGETABLES |
Portion pack “in-season” product and refrigerate or
freeze for later preparation. Re-package bulk quantities for menu
rotation. Maintain salad freshness and crispness. |
| QUALITY AWARENESS |
Promotes better food handling and care. Takes extra
care of stored foods. Will increase overall employee awareness of
quality. |
| SANITATION |
Prevents cross contamination of flavors and aromas.
Also prevents yield loss of products (i.e. blood, water). |
| DRY INGREDIENTS |
Re-package with airtight seal to prevent moisture
absorption or infestation. |
| FORECASTING |
Vacuum packaging provides greater forecast flexibility
by extending stored shelf life with protected flavor quality. With
VacMaster, you can eliminate entrée “sell-outs” and increase customer
satisfaction. |
| DELI MEATS |
Large bulk meat products can be sliced and packaged for
customer appeal and self-service. |
| PIZZA |
Wrapping in plastic wrap gives a maximum of four day
protection. VacMaster will improve the protection to seven to ten days,
depending on pizza contents. Overall savings on preparation time by not
having to fix pizzas as often and by reducing waste. |
| SMOKED MEATS |
Most smoked products contain a percentage of water.
VacMaster prevents moisture evaporation (yield loss), plus provides an
attractive tamper-resistant package. |
VacMaster Vacuum Sealers
| Operation |
Practice |
VacMaster Model |
| Restaurant / Hotel |
|
|
| Chef |
Preparing in Advance |
SVP-10,
SVP-20 |
| Butcher |
Portioning |
SVP-10,
SVP-40 |
|
Grocery Store |
|
|
| Cheese Shop |
Portioning |
SVP-10,
SVP-20 |
| Deli |
Portioning |
SVP-10,
SVP-20 |
| Meat Department |
Portioning |
SVP-20,
SVP-40 |
|
Other Foodservice |
|
|
| Cafeteria |
Portioning |
SVP-10,
SVP-20 |
| Commissary |
Portioning |
SVP-20,
SVP-40 |
| Hospitals |
Portioning |
SVP-20,
SVP-40 |
| Schools |
Portioning |
SVP-20,
SVP-40 |
| Butcher |
Portioning |
SVP-20,
SVP-40 |
| Slaughter House |
Portioning |
SVP-20,
SVP-40 |
| Fish House |
Portioning & Freezing |
SVP-30 |
Packaging Procedures for the VacMaster System
Hygiene
Vacuuming products will not automatically insure against
spoilage. Good, clean packaging practices must be employed. Remember, a bad or
contaminated product does not improve with vacuum packaging. The general rule
is, if you put a fresh, good product in the pouch, you’ll get good fresh product
our! Therefore, it is particularly important to:
-
Clean and sanitize surfaces that may come in contact with
food products
-
Wash your hands
-
Wash personal gear, work spaces and utensils
-
Vacuum packaging equipment also needs careful attention. It
is recommended that it be cleaned and sanitized at the end of each day.
Handling of Filled and Sealed Bags
VacMaster pouches are made of the finest virgin materials in a
thickness suitable for handling, shipping and storing with only minimal care.
Damage to packaged products may be avoided by adhering to these simple
principles:
-
Avoid contact with carton staples or material handling
devices that have sharp edges.
-
Use cartons that will not crush when stacked.
-
Wear gloves when handling packages. Rings and fingernails
may cause scars that will eventually result in tears or pinholes.
-
Assure product being vacuum packaged is free of any sharp
edges or points that may puncture the pouch.
-
Treat the pouch gently to avoid any breakage.
-
If breakage occurs, re-package immediately.
