50
Whole poultry must only be filled immediately before
cooking to avoid food poisoning.
Fish and seafood
Whole fish and fillets should be used on the day of purchase.
Until required, they should be stored in the fridge on a plate
which is covered with plastic wrap, waxed paper or foil
loosely.
If storing overnight or longer, take particular care to select
very fresh fish.
Whole fish should be rinsed in cold water to remove loose
scales and dirt and then patted dry with paper towels. Place
whole fish or fillets in a sealed plastic bag.
Keep shellfish chilled at all times. Use within 1
–
2 days.
Precooked food and leftovers
These should be stored in suitable covered containers so
that the food will not dry out.
Keep for 1-2 days only.
Reheat leftovers once only and until steaming hot.
Crisper
The crisper is the optimum storage location for fresh fruit
and vegetables.
Take care not to store the following food at temperatures of
less than 7 °C for long periods: citrus fruit, melons,
pineapple, papaya, passion fruit, cucumber, peppers,
tomatoes.
Undesirable changes will occur at low temperatures such
as softening of the flesh, browning and/or accelerated
decaying.
Do not refrigerate avocados (until they are ripe), bananas
and mangoes.
Freezing and storing of food in the
freezer compartment
To store deep-frozen food.
To make ice cubes.
To freeze food.
