19
20
GB
GB
•Most pre-packed dairy foods have a
recommended 'use by /best before/best by/ date
stamped on them. Store them in the fridge
compartment and use within the recommended
time.
•Butter can become tainted by strong smelling
food so it is best stored in a sealed container.
•Eggs should be stored in the fridge
compartment.
•Place fresh red meat on a plate and loosely
cover with waxed paper, plastic
wrap or foil.
•Store cooked and raw meat on separate plates.
This will prevent any juice lost
from the raw meat from contaminating the
cooked product.
•Fresh whole birds should be rinsed inside and
out with cold running water,dried and placed on
a plate. Cover loosely with plastic wrap or foil.
•Poultry pieces should also be stored this way.
Whole poultry should never be stuffed until just
before cooking, otherwise food poisoning may
result.
Storage of foods
Fish and seafood
•Whole fish and fillets should be used on the day
of purchase. Until required,refrigerate on a plate
loosely covered with plastic wrap, waxed paper
or foil.
•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 foods and leftovers
•These should be stored in suitable covered
containers so that the food will not dry out.
•Keep for only 1-2 days.
•Reheat leftovers only once and until steaming
hot.
Vegetable container
•The vegetable container is the optimum storage
location for fresh fruit and vegetables.
•Take care not to store the following at
temperatures of less than 7°C for long periods:
Citrus fruit, melons, aborigines, pineapple,
papaya, curettes, passion fruit, cucumber,
peppers, tomatoes.
