6
STORING FOOD
Refrigeration reduces the rate of food spoilage. To maxi-
mize 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 ( do
not seal ) and place in Vegetable crisper. 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 pack-
aging 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.
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.
IN
Do not place food directly in
front of cold air outlet. This may
lead to the food freezing.
MILK MILK
OUT
