vacuum sealers

My understanding from checking a related issue is that you are supposed to NOT store cryo foods in the fridge for more than a day or so... the idea is to vac and freeze, then either thaw in fridge for a day and reheat or just go straight from freeze to reheat. The point being that the botulism toxins will grow at refrig temp, but not at freezer temp. This is what the Foodsaver people, and my local health inspector, told me. They did not talk about temp before sealing. What I do is cook and pull pork, cook ribs and cut racks into halves, cook briskets whole, then seal and throw in an ice bath. That way they cool down fast. Then into the freezer. Each of those three can go straight from freezer into boiling water. Did this with a whole flat the other day... 90 minutes at a simmering boil and it's 160 internal and lovely as can be.

zoeske,
sorry i couldn'treply sooner but i just got a new puter and spent 4 hours sunday talking to el salvador, 2hours monday talking to someone in india and another 2 hours talking to someone in pakistan but at this point i am running again.
ok now on your question;
since i assuming you don't have a blast chiller try this
get a 6" hotel pan and fill it to within 2" of the top with ice, water and a hand full of salt mixed in.
put you hot product in a 2" hotel pan and put that into the ice bath 6" hotel.
all that goes into your reefer or better yet if you have space into the freezer.
this will drop your temp fast since you are using the same principal as an ice cream churn.
make sure you monitor your temp (a cheap taylor remote with the temp alarm set to 39f would work well for a 17 buck investment)
at that point you could vacuum seal and immediately freeze knowing you were well out side the danger zone i would think.
while it seems like this kind of sealing is the same as cryo-vac it isn't since that employes some really expensive equipment which explains why many food purveyors will hold cryo-vac meat for 3 weeks at reefer temp and freeze it if all the product hasn't rotated with no ill effects.
hope it helps some
it is the only really quick way to chill i have found since i never was lucky enough to work where a blast chiller was available
jack
ps. this was the method i used for chilling stock down fast

Thanks Jack and Woodburner for the great info. I have had a hard time getting good info on this subject but those are the best ideas so far. Do guys know of any web sites or even classes that are available on food safety issues? Thanks again.
Zoske

Zoske, ServeSafe is a good class to take.

We are required to take it in food service. You will even get a diploma if you pass the test, which would be another reason to throw a party!

Ours was held at the Mankato Vo Tech, at night, around 6 or 9 hours for the first time and 3 or 4 hours for the refresher required after 3 years.

My son and I both are certified, and we are constantly harrassing each other about safety issues.

I must be due for another refresher because I'm having trouble remembering all the info for you.

Good Luck! Roger

Roger
Thanks for the info. I am going to try to find something similiar in my area.
I have been through Mankato once. Nice area!
Zoske

follow mnhogfarmers advice and take the servsafe course for professional food safety manager (think that is the right name. i still have 2 more years to go before i have to re-certify). it is money well spent!!!!!
another thought would be to get in contact with your local county extension agent. when i first started canning things they we of great help and free ot boot. they are part of the u.s dept. of agriculture
jack

Zoske,
Jack is a food manager and I'm a food handler under ServeSafe that MNhogfarmer mentioned. I had, I think it was 60 days to pass once we passed the first state inspection. He was already certified. But I remember from my test, that you are supposed to put the hot food into a small container, cool it quickly and then store. Don't let it sit at a warm temperature.
The course I took was pretty simple, his was more in depth. He had to take lots of food safety classes when he was in culinary school, but it never hurts to refresh. Plus, they keep changing temperatures for safe storage here in Florida.
Peggy

Thanks for the great info. I checked out Servesafe on the internet and found several classes in my area plus other courses on food safety. I also found that you can take the Servesafe course on the internet and then take the test. You guys got me pointed in the right direction. Thanks!
Zoske

Hey, Zoske,
You can do it! Just put on a hairnet before you take the test.
Jack got tested today. He had an undercover inspector try to get him to cook a rare hamburger. Always follow the rules as you understand them. Sometimes you might not be right but at least you can show good intention.
Peggy