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Food storage tips – food safety
(-12 to -18°C)
100°C (212°F)
Boiling point
Bacteria gradually killed above
Ideal food freezing temperature
No growth of food spoilage organisms,
ie. slow quality spoilage without danger
to health
Slow growth of food
poisoning organisms
Rapid growth of food poisoning organisms
No growth of food spoilage organisms but
some texture, flavour and odour changes
SAFE STORAGE ZONE
Freezing point
Suitable for temperature
sensitive foods that are
not highly perishable,
eg. bread, tropical fruit
(4 to 10°C)
(-12 to 0°C)
158°F
unsaf
e
food
st
or
age
zone
10°C (50°F)
12°C (53°F)
70°C (158°F)
0°C (32°F)
4°C (39°F)
-12°C (10°F)
-18°C (0°F)
Fig. 7 Identifying safe storage temperatures
for highly perishable fresh food
Keeping food safe
Important!
If highly perishable fresh food is not chilled or frozen quickly, harmful bacteria can grow and may
cause food poisoning – anything from stomach upset to serious illness.
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