23
9
9.2
English
Français
Food Conservation
How to maintain good food quality
Always take the following precautions:
Place any packages of raw meat, fish or poultry in plastic bags so
that they do not drip on other foods.
Purchase meat, poultry and fish last. Do not leave your groceries in
a warm car after shopping. Keep a freezer bag in your car and use it
in case of very high temperatures or long trips.
Check the production dates and “best before” times on foods to be
sure that they are fresh.
Be very careful when buying fresh foods, and only buy a quantity
that can be consumed during your planned preservation period.
When possible, let warm foods adjust to room temperature for at
least two hours before placing them in the refrigerator, unless you
have activated the Shopping function before.
When buying groceries
When placing foods in
Check the refrigeration temperature of the various compartments on
the control panel:
The refrigerator temperature must be 8°C (45°F) or lower and the
freezer temperature must be -18°C (0°F)
Follow the recommendations regarding the preservation times and
temperatures indicated in the tables to follow.
Keep raw meat, fish and poultry separate from other foods and
avoid any possible drippings.
To keep food in the freezer it is a good idea to use freezer containers,
with plastic freezer bags or aluminum foil around the freezer containers,
if you intend to preserve the food for more than two months. This
will minimize dehydration and deterioration.
When placing in the refrigerator your meat, fish or poultry, leave
these in their original packaging, unless the packaging is ripped or
punctured. Repeated handling could introduce bacteria into these
foods.
To keep food in the freezer is a good idea to use freezer containers,
with plastic freezer bags or aluminum foil around the freezer contain-
ers, if you intend to preserve the food for more than two months. This
will minimize dehydration and deterioration
Label and date the packages
To keep foods in the refrigerator, wrap these in plastic film or deposit
them in plastic containers or vacuum packed containers to avoid dry-
ing. Always mark with the date the packages or containers.
Be careful to correctly position the food items on the shelves in a way
that does not obstruct the air circulation vents inside the compartment.
When preparing food
Wash all items that have come in contact with food
Carefully wash hands before and after contact with food
Sterilize containers, utensils and kitchen tools that have come into
contact with meat, fish and poultry.
Sterilize sponges used to wash kitchenware weekly.
Use plastic gloves if you have any hand condition.
Defrost foods in the refrigerator or in the microwave oven, not on
the countertop. If you use a microwave oven to defrost food, cook
the food immediately.
Marinate food only in the refrigerator.
Rinse fish and poultry before cooking.
Avoid contamination when preparing dishes. Keep raw meat, fish,
poultry and their liquids away from other food items.
For example, do not use the same surface or the same utensils for
preparing meat, fish, poultry and vegetables.
Keep your cutting boards perfectly clean, whether made from wood
or plastic.
Wash cutting boards with warm water and soap, and rinse with a
diluted disinfecting solution.
Defrost foods in the refrigerator or in the microwave oven, not on
the countertop. Bacterial growth can increase on the outside of partially
thawed food while the interior remains frozen if defrosting at room temper-
ature for longer periods. If you use a microwave oven to defrost food, cook
the food immediately.
When placing foods in
