6
IN
OUT
MILK MILK
STORING FOOD
Refrigeration reduces the rate of food spoilage. To maximize the shelf life of perishable food products,
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 enclosed in a plastic material e.g. wrap,
bags ( do not seal ) and place in Fruit and 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 tem-
perature 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, 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 stor-
ing. Storing hot foods increases the tem-
perature 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 contain-
ers; otherwise the foods will not be evenly
cooled throughout the refrigerator.
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.
Do not place food directly in front
of cold air outlet. This may lead
to the food freezing.
