STORING FOOD
Refrigeration reduces the rate of food spoilage.
To maximize the shelf life of perishable food products,
ensure that the food is the freshest possible quality. The
following is a general guide to help promote longer food
storage.
Fruit / Vegetables
To minimise moisture loss, fruit and vegetables should be
loosely enclosed in a plastic material e.g. wrap, bags (do
not seal) and place in the vegetable crisper.
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 holder.
Meats / Fish / Poultry
• Place on a plate or dish and cover with paper or plastic
wrap.
• For larger cuts of meat, sh, 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 efciently.
• Hot foods should be cooled
before storing. Storing hot foods
increases the temperature in the
unit and increases the risk of food
spoilage.
• Do not block the outlet and inlet of
the cool air circulating circuit with
foods or containers; otherwise the
foods will not be evenly cooled
throughout the refrigerator.
• Keep the door securely closed.
Do not place food directly in front of
cold air
outlet. This may lead to the food
freezing.
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 sealed, sealed tightly or covered.
• Evenly place the food in the freezer.
• Label bags or containers to keep an inventory of freezing
food.
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