STORING FOOD
Refrigeration reduces the rate of food spoilage. To maximize 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
MILK MILK
� Most dairy products have a use by date on the outer packaging which informs the recommended temperature and shelf life of the product. � Eggs should be stored in the Egg tray
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.
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.
