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Storing food in your refrigerator compartment and
variable-temperature drawer
Storing fresh, perishable foods in your refrigerator helps to extend storage times. The cold
temperatures slow down the major causes of food spoilage – possible growth of bacteria,
moulds and yeasts, and microbial chemical and physical reactions.
Fresh food care
The quality of food before it is placed in the refrigerator is critical to successful storage.
For best results:
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Select foods that are very fresh and of good quality.
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Buy only the amount that you will use within the recommended storage time. If you buy extra,
plan to freeze it.
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Ensure that food is well wrapped or covered before it is stored. This will prevent food from
dehydrating, deteriorating in colour or losing taste and will help maintain freshness. It will also
prevent odour transfers. Vegetables and fruit do not need to be wrapped provided they are
stored in the vegetable bins of the refrigerator.
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Make sure that strong smelling foods are wrapped or covered and stored away from foods such
as butter, milk and cream which can be tainted by strong odours.
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Refrigerate fresh, perishable foods as soon as possible after purchase. If left at room temperature
for any length of time the rate of deterioration will be accelerated.
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Avoid placing food directly in front of air outlets, as it may freeze. Cold air needs to circulate to
maintain safe food storage. Do not open the refrigerator door unnecessarily.
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Cool hot foods down before placing them in the refrigerator. This should be done quickly. It can
be aided by placing the container of food in a bowl of ice and water; renew the ice as necessary.
(Note: hot containers may damage shelves and walls of the refrigerator).
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Store raw and cooked foods in separate containers or packaging to prevent cross contamination.
In addition:
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Keep the refrigerator clean. Wipe the inside walls and shelves frequently (refer to cleaning care
on page 32) and place only clean containers in the refrigerator.
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Keep a close check on the quality of food in your refrigerator. Discard any food that shows
signs of spoilage. Pay particular attention to meat, fish and poultry, as these foods are highly
perishable. Use food within the recommended storage times.
Dairy foods and eggs
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Most pre-packed dairy foods have a recommended ‘use by/
best before/best by’ date stamped on them. Store them in the
refrigerator and use within the recommended time.
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Butter can become tainted by strong smelling foods so it is best
stored in a sealed container.
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Eggs should be stored in the refrigerator. For best results, especially
when baking, remove the eggs from the refrigerator two hours
before use.
