12
STORING FOOD
Refrigeration reduces the rate of food spoilage.
To maximize the shelf life of perishable food products,
ensure that the food is 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 (do
not seal) and place 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,
fi
sh, 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
ef
fi
ciently.
●
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.
●
Keep the door securely closed.
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 freezing
food.
Meat, Fish, Poultry etc.
Bottles etc.
Bottles etc.
(Big size)
Small foods
Eggs etc.
Dairy products
Fruits
Vegetables
Juice etc.
Small foods
Frozen foods
(Small size)
Frozen foods
(Big size)
IN
OUT
