Chilling - Fridge:
Keep refrigerated in the vacuum sealed bags for up to 1 week at a temperature between 1-4℃. Higher temperatures will increase possibiliites of bacterial growth, reduce freshness and quality. Once opened, consume within two days.
Freezing:
The recommended time for best quality and freshness, put in freezer for up to three (3) months. The table below has the maximum recommended freezer times so quality is not drastically reduced.
Thawing (and no, leaving it on the counter is not an option):
For the best quality and safest ways to thaw food are: in the refrigerator and in cold water. For better results, slow safe thawing in the refrigerator it’s the best option. Smaller items may defrost overnight; large items may take longer, approximately one day for each 2.5-3 kilos of weight.
For faster thawing, place food in the leak proof vacuum sealed bag and immerse it in cold water. Change water every 30 minutes. After thawing, cook immediately.
Keeping your food safe.
