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Last updated:

July 8, 2022


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A vacuum is simply the absence of air. We can create a vacuum in a plastic bag or
container by sucking out all of the air and then sealing it to prevent air from leaking
back in. The single most important reason for creating a vacuum is to remove oxygen
from around the thing that we are going to store. This is because:
1. Air is made up of about 21% oxygen. Most bacteria associated with food spoilage
need oxygen to grow. The less oxygen that is available, the slower bacteria will
grow and the longer food will last before spoiling.
2. Oxygen is a highly reactive element and many of the organic compounds that
give food its flavour will react with it and make the food taste stale.
There are some other things to consider and these are dealt with later in this eBook, but removal of oxygen is the most vital.

Learning Content

  • What is a Vacuum?
  • How is a Vacuum Measured?
  • How Can I Tell if a Machine has ‘Enough’ Vacuum?
  • Vacuum Packing Food
  • Vacuum Packing Non-Food Items
  • Vacuum Packing in Bags
  • Vacuum Packing in Containers
  • Types of Vacuum Packing Machine
  • Choosing a Machine Type—Purchase Cost
  • Choosing a Machine Type—Bag Costs
  • The Pros and Cons of Vacuum Chamber Machines
  • The Pros and Cons of External Bag Machines
  • Vacuum Chamber or External Bag—Decision Time
  • How Much Money Should I Spend?
  • Vacuum Packing Machine Checklist
  • Vacuum Bags
  • Continuous Vacuum Packing Rolls
  • Acrylic Vacuum Containers
  • Stainless Steel Bowls
  • Vacuum Lids
  • Vacuum Packing Raw Meat
  • Vacuum Packing Cooked Meat
  • Vacuum Packing Sauces & Casseroles
  • Vacuum Packing Fish
  • Vacuum Packing Seafood
  • Vacuum Packing Vegetables
  • Vacuum Packing Fruit Vacuum Packing Cheese
  • Food Storage Comparison Table

Course Curriculum

    • Types of Vacuum Packing Machine 00:30:00
    • Choosing a Machine Type 00:40:00
    • Vacuum Chamber or External Bag—Decision Time 00:10:00
    • How Much Money Should I Spend? 00:30:00
    • Vacuum Packing Machine Checklist 00:30:00
    • Vacuum Bags 00:15:00
    • Continuous Vacuum Packing Rolls 00:30:00
    • Acrylic Vacuum Containers 00:20:00
    • Stainless Steel Bowls 00:10:00
    • Vacuum Lids 00:20:00
    • Vacuum Packing Raw Meat 00:30:00
    • Vacuum Packing Cooked Meat 00:15:00
    • Vacuum Packing Sauces & Casseroles 00:30:00
    • Vacuum Packing Fish 2 weeks, 1 day
    • Vacuum Packing Seafood 00:30:00
    • Vacuum Packing Vegetables 00:10:00
    • Vacuum Packing Frozen Vegetables 00:07:00
    • Vacuum Packing Fruit 00:15:00
    • Vacuum Packing Cheese 00:10:00
    • Food Storage Comparison Tables 00:30:00
    • Modified Atmosphere Packaging (MAP) and ambient foods Unlimited

    About the instructor

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