Policy 41 – Vacuum Packaging (Category 3) (Cont'd)
VACUUM PACKAGING FOR RAW MEAT ITEMS
Raw Fish • Avoid cross-contamination • Label • Stored ≤3 ℃ or frozen • In chiller – 3 days • In freezer – 30 days • Label when pack is opened • Not thawed, packed & re-frozen
Raw Meat • Avoid cross-contamination • Label • Stored ≤5 ℃ or frozen • In chiller – 3 days • In freezer – 30 days • Label when pack is opened
In chiller
• Beef / Lamb – 5 days • Chicken / Poultry - 3 days • Pork – 3 days • Smoked fish – 7 days • Paté – 36 hours • In freezer – 30 days • Verified with microbial testing
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