6
STORING FOOD
Refrigeration reduces the rate of food spoilage.
To maximize the shelf life of perishable food products,
ensure that the food is of the freshest possible quality.
The following is a general guide to help promote longer
food storage.
Fruit / Vegetables
To minimize moisture loss, fruit and vegetables should be
loosely enclosed in a plastic material (e.g. wrap, bags) and
placed in the Vegetable crisper or the Fruit case. Those
fruits and vegetables with thick skins e.g. oranges do not
require wrapping.
Dairy Products & Eggs
•
Most dairy products have a use by date on the outer
packaging which informs the recommended temperature
and shelf life of the product.
•
Eggs should be stored in the Egg holder.
Meats / Fish / Poultry
•
Place on a plate or dish and cover with paper or plastic
wrap.
•
For larger cuts of meat, fish, or poultry, place to the rear of
the shelves.
•
Ensure all cooked food is wrapped securely or placed in
an airtight container.
NOTE:
•
Evenly place the food on the
shelves to allow the cooling air
to circulate
efficiently.
•
Hot foods
should be
cooled before
storing. Storing hot foods
increases the temperature in the
unit and increases the risk of
food spoilage.
•
Do not block the outlet and inlet
of the cool air circulating circuit
with foods or containers;
otherwise the foods will not be
evenly cooled throughout the
refrigerator.
•
Do not place food directly in front of cold air
outlet. This may lead to the food freezing.
FOR BEST FREEZING
•
Quality of foods should be fresh.
•
Freeze small quantities of food at a time to freeze them
quickly.
•
Food should be properly stored or covered and the air
should be removed to seal tightly.
•
Evenly place the food in the freezer.
•
Label bags or containers to keep an inventory of frozen
food.
MILK MILK
IN
OUT
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