Is it recommendable to pack hot liquids like soups, sauces in vacuum bags at 80C? If not, what should I be looking out for in terms of safety, quality? We’re not vacuum packing it, just normal sealing and leaving a bit of airspace above the soups to allow hot air expansion.
Attached file #1 is the product spec of vacuum bag.
Attached file #2 is the COA but I don't quite understand why there's a microcount for vacuum bag packaging ? It's not a food item but packaging....so I found it odd to conduct micro test on non-food, non-living items.