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Fish and seafood
• 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.
• Keep for only 1-2 days.
• These should be stored in suitable
covered containers so that the food
will not dry out.
Vegetable container
• The vegetable container is the
optimum storage location for fresh
fruit and vegetables.
• 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. lf storing
overnight or longer, take particular
care to select very fresh fish.
• Undesirable changes will occur at
low temperatures such as softening
of the flesh, browning and/or
accelerated decaying.
• Reheat leftovers only once and until
steaming hot.
• Take care not to store the following at
temperatures of less than 6°C for
long periods: Citrus fruit, melons,
aborigines, pineapple, papaya,
curettes, passion fruit, cucumber,
peppers, tomatoes.
• Do not refrigerate avocados (until
they are ripe), bananas and man-
goes.
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