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DAIRY FOODS AND EGGS
• 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 foods so it is best stored in a sealed container.
Eggs should be stored in the fridge compartment.
RED MEAT
• 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.
POULTRY
• 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.
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. lf 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 6°C for long periods: Citrus fruit,
melons, aborigines, pineapple, papaya, curette, passion fruit, cucumber, peppers, tomatoes.
• Undesirable changes will occur at low temperatures such as softening of the flesh, browning
and/or accelerated decaying
• Do not refrigerate avocados (until they are ripe), bananas and mangoes.
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