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 freez-
ing.
MILK MILK
OUT