15
F O O D P U R C H A S I N G , S T O R A G E &
H A N D L I N G G U I D E L I N E S
T
EMPERATURE
The fresh food compartment should be
set in the range of 34° F (1° C) - 38° F
(3° C), based on your preference.
The freezer compartment should be set
at 0° F (-18° C) or below.
The best cooling occurs when the air is
allowed to circulate freely around the
food items. Do not over crowd the refrig-
erator shelves.
E
GGS AND
D
AIRY
Store eggs on the refrigerator shelf in
their original carton.
Refrigerate eggs in the shell until you are
ready to use them, do not allow them to
warm up to room temperature prior to
cooking.
Do not use cracked eggs.
Do not purchase eggs if they are being
sold from the aisle, rather than a cooler.
Follow the freshness dates printed on the
packaging when using dairy foods.
Refrigerate dairy foods immediately after
purchase and after each use.
Close cartons tightly after use to keep out
air and other food odors.
Occasionally mold will develop on the
surface of hard cheeses (Swiss, Cheddar,
Parmesan, etc). Cut off at least an inch
around and below the moldy area, keeping
the knife out of the mold itself.
If soft cheese, cottage cheese, cheese
slices or other cheese foods develop
mold, do not save.
F
RESH
M
EATS AND
P
OULTRY
Leave meat and poultry in original store
wrap before use (repeated handling can
introduce bacteria into the product).
Store raw meats in sealed packages to
prevent leaks and possible contamination
of other foods and surfaces.
If not freezing fresh meats or poultry,
store in the ClimateZone™ drawer set
on the Meats setting.
Observe and follow all expiration dates
for perishable items that are precooked
or ready to eat.
L
EFTOVERS
Refrigerate or freeze leftovers immedi-
ately. Perishable food should never be
allowed to be out at room temperature
for greater than 2 hours total.
Store leftovers in clean, shallow, tightly
covered containers. The core of dense,
large pieces of meat and poultry or deep
pots of soup and stew take longer to
reach a safe storage temperature. Shallow
containers allow food to cool thoroughly
more quickly. Cut large cuts of meat into
slices of 3 inches (7.62 cm) or less and
remove poultry from the bone before
refrigerating. Divide soups and stews into
smaller containers.
When reusing leftovers, reheat thoroughly.
Heat up leftover sauces, soups, and gravy
quickly and boil for at least one minute.
Heat other leftovers to 165° F (74° C).
F
RESH
F
RUITS AND
V
EGETABLES
Store in a ClimateZone™ storage drawer
set on the appropriate setting (Produce
or Citrus, see page 8).
Sort fresh produce items before storage
and use bruised or soft items first. Discard
those showing signs of decay.
Handle fresh produce with care. Even a
minor bruise can promote decay and
result in premature quality loss.
Wrap odorous foods such as onions and
cabbage.
Wait to wash and cut up fresh fruits and
vegetables until right before use. Washing
can strip away natural protection while
cutting initiates enzyme activity. Both fac-
tors can have a negative effect upon shelf
life.
Wash all fresh fruits and vegetables at the
time of use, even those with a peel or rind
that will not be eaten. This helps prevent
bacteria from the outside being trans-
ferred to the edible inside during cutting.
F
ROZEN
F
OOD
S
TORAGE
Do not refreeze items that have com-
pletely thawed.
The freezer section will operate more
efficiently when it is loaded. If there are
not enough food items to fill the freezer
at least
2
⁄
3
full, use bags of ice or milk
cartons filled with water to fill the freezer
up to this level.
