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STORING FOOD
Refrigeration reduces the rate of food spoilage. To maximize the shelf life of perishable food prod-
ucts, 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 en-
closed 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
• 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.
MILK
MILK
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