Vacuum Packaging Meat & Fish

Duration: 1 hour

Vacuum packing is a method of preserving foods by preventing contact with oxygen - which is required by pathogenic and food spoilage microorganisms in order for them to live and multiply.
Vacuum packing sucks air out of food packaging so that there is no air around the food. It is used in the preservation of a wide variety of foods and is especially suited to smoked fish, sliced meat and poultry.


Please note: Course notes are provided in PDF format for your convenience and can be downloaded to print or view on your device.

Self Assessment Test