·
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.
·
If 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.
Butter can become tainted by strong smelling foods so it is
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