11
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 minimise 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.
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.
• 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 sealed, sealed tightly or covered.
• Evenly place the food in the freezer.
• Label bags or containers to keep an inventory of freezing
food.
IN
OUT
Dairy products
Fruits, Vegetables
Meat, Fish, Poultry etc.
Vegetables are improper
in this case. They may
be frozen.
Frozen foods
(Large size)
Frozen foods
(Small size)
Bottles etc.
Small foods etc.
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