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Food Storage Guide
General Rules for Freezing Food and Suggested Storage Times For
Meat & Poultry
Food Specialists Advise:
• Do not refreeze frozen foods which have thawed completely.
• You may safely refreeze foods that have thawed if they still contain ice crystals or
if they are still cold - below 5°C or 40°F.
• Thawed ground meats, poultry or fish that have any off-odour or off-colour
should not be refrozen and should not be eaten. Thawed ice cream should be
discarded. If the odour or colour of any food is poor or questionable, get rid of
it. The food may be dangerous to eat.
• Even partial thawing and refreezing reduce the eating quality of foods,
particularly fruits, vegetables and prepared foods. The eating quality of red
meats is affected less than that of many other foods. Use refrozen foods as soon
as possible to save as much of their eating quality as you can.
Tips On Freezing Foods
1. Only top-quality foods should be frozen. Freezing retains quality and flavour; it
cannot improve quality.
2. The quicker fruits and vegetables are frozen after picking, the better the frozen
product will be and less culling and sorting will be necessary.
3. Use food wraps designed especially for freezing; they're readily available in a
wide selection at your favourite store.
Proper wrapping is a must to protect foods and maintain flavour and freshness.
Whether you are freezing fresh meat, packaged foods or foods prepared in your
own kitchen, it is important to have airtight packaging to prevent them from
drying out and transferring odours.
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