Main risks

• Suffocation hazard: bags and plastic sheets can obstruct the airways. Keep out of reach of babies, children and pets.
• Risk of bacterial growth if foods are sealed while still hot, there is a break in the cold chain, or vacuum is relied upon as a substitute for refrigeration or proper cooking.
• Burns from steam or hot water when cooking in a water bath/sous-vide and when opening the bag after heating.
• Loss of vacuum and leaks due to perforations (bones, fish bones/spines, sharp utensils) or from a wrinkled seal or dirt on the edge.
• Warping or melting of the material through contact with direct heat sources or temperatures higher than those permitted by the manufacturer.
• Food spoilage and bag swelling due to release of natural gases or fermentation when storage is inadequate.

Safe use

• Ensure the bags are compatible with your vacuum sealer and, if you plan to heat in water or cook at low temperature, that they are rated for that use.
• Handle clean, chilled foods. Allow cooked foods to cool until they no longer release steam and refrigerate before vacuum sealing.
• For liquids and sauces, chill or partially pre-freeze to prevent them being drawn in during sealing.
• Do not overfill the bag. Leave room for sealing, keep the edge clean and dry, and avoid wrinkles in the sealing area.
• Protect sharp tips, bones or edges (e.g., with a sheet of baking parchment) to reduce the risk of punctures.
• Check the closure after sealing. If you notice air ingress, leaks, abnormal odour or colour changes, do not consume the contents.
• When heating in water, use tongs, avoid contact with hot walls or heating elements, and open the bag away from your face and hands.
• Label each bag with the contents and date to support safe consumption within recommended time frames.

Storage and maintenance

• Store rolls and bags in a cool, dry place away from sunlight and heat sources. Keep the pack closed and clean.
• Avoid excessive folding, stretching or puncturing the bags. Discard any that are damaged, opaque, sticky or with an unusual odour.
• Reuse only if permitted by the manufacturer and never for raw foods, fish, eggs or very fatty products. Clean and dry completely before reusing.
• Once sealed, refrigerate or freeze immediately according to the type of food. Defrost in the fridge or in cold water inside the intact bag; avoid leaving at room temperature.
• Check periodically that the vacuum is maintained. If the bag swells, loses liquid or shows unusual ice crystals, consider discarding the contents.

Restrictions on use

• Not a toy. Do not cover the head with the bag or leave it within reach of children without adult supervision.
• Do not use in an oven, grill, frying pan, microwave or air fryer unless expressly indicated by the manufacturer. Avoid direct contact with flames or heating elements.
• Do not use to store chemicals, solvents, medicines or sharp objects.
• Do not use for room-temperature preserves or for processes that require specific sterilisation.
• Avoid introducing fine powders or large volumes of liquid without appropriate precautions, as they can prevent a proper seal.
• Sealing and handling of hot water should always be done by an adult, taking particular care in kitchens with children or pets.