In use
Tips for keeping food perfect in the Fridge
Take extra care with meat and sh
Cooked meats should always be stored on a shelf above raw
meats to avoid bacterial transfer� Keep raw meats on a plate
which is large enough to collect juices and cover it with cling lm
or foil�
Leave space around food
This allows cold air to circulate around the Fridge, ensuring all
parts of the Fridge are kept cool�
Wrap up food!
To prevent transfer of avors and drying out, food should be
separately packed or covered� Fruit and vegetables need not be
wrapped�
Pre-cooked food should be cooled properly
Allow pre-cooked food to cool down before placing in the Fridge�
This will help to stop the internal temperature of the Fridge from
rising�
Shut the door!
To prevent cold air escaping, try to limit the number of times you
open the door� When retuning from shopping, sort foods to be
kept in your Fridge before opening the door� Only open the door
to put food in or take it out�
Where to store your foods in the fridge
Cool area
This is where to store foods which will keep longer if they are kept
cool� Milk, eggs, yogurt, fruit juices, hard cheeses eg� Cheddar�
Opened jars and bottles of salad dressings, sauces and jams� Fats,
eg� Butter, margarine, low-fat speads, cooking fats and lard�
Coldest area: 2 °C to 5 °C
This is where foods which must be cold to keep them safe should
be kept:
• Raw and uncooked foods should always be wrapped�
• Pre-cooked chilled foods, eg� Ready meals, meat pies, soft
cheeses�
• Pre-cooked meats eg� Ham,
• Prepared salads (including pre-packed mixed green salads,
rice, potato salad etc)�
• Desserts, eg� Fromage frais, home-prepared food and leftovers
or cream cakes�
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