Correct Vacuum Sealing Procedure
I've read every thread here on vacuum sealing with regards to vacuum sealing and freezing leftover meat and am still not 100% sure I know what the correct procedures are to ensure the food is being handled 100% safely.
Can someone educate me on the proper steps to vacuum seal and freeze meat? Mainly looking for answers to these questions:
Safe temperature of meat before it can be vacuum sealed (I've read room temperature, but is it safe for cooked meat to be left out until room temp?)
If not room temperature (still hot/warm) can it be sealed immediately? If so, does it need to be cooled BEFORE put into the freezer? And if it does, can I get an explanation as to why?