SUGGESTED ARRANGEMENT OF FOOD IN THE FRIDGE/FREEZER
Arrangement Examples (See diagram)
9
The following guidelines and recommendations are suggested to obtain the best
results and storage hygiene.
1.
The fridge compartment is for the short term storage of fresh food and drinks.
2.
The freezer compartment is
rated and suitable for the freezing and
storage of pre frozen food. The recommendation for
storage as
stated on the food packaging should be observed at all times.
3.
Cooked dishes must be stored in airtight covered containers.
4.
Fresh wrapped produce can be placed on the shelf. Fresh fruit and
vegetables
should be cleaned and stored in the crisper bins.
5.
Bottles can be placed in the door section.
6.
To store raw meat, wrap in polythene bags and place on the lowest shelf. Do
not
allow to come into contact with cooked food to avoid contamination. For
safety, only
store raw meat for two to three days.
7.
Keep the food packed, wrapped or covered. Allow hot food and beverages to
cool
before placing them in the fridge. Do not store explosive substances. High
proof
alcohol must be stored upright in sealed containers. Left over canned
food should not
be stored in the can.
should not be consumed too cold.
9. Some fruit and vegetables suffer damage if kept at temperatures near 0°C.
Therefore wrap pineapples, melons, cucumbers, tomatoes and similar produce
in polythene bags.
10. Place chilled cooked food and similar food near the rear of the fridge inner
liner where the cold wall is located.
12. Do not leave frozen food at room temperature to thaw; the best way to defrost
food is to put it in the fridge to thaw slowly. Make sure you avoid defrosting
food or food juices drip onto other food.
13. For hygiene reasons, always wrap food using a suitable packaging material
before storing in your appliance to avoid contact with the appliance surface.
9
6
4
5
5
5
1
1
1
2
1. Baked
, chilled cooked food,
dairy products, cans.
2.
Meat, sausages, cold cuts.
3.
4.
Fruit, vegetables, salads.
Frozen food and
freezing of fresh food.
5.
Frozen food.
6. Butter
, cheese.
7. Small bottles, cans, tubes.
8.
Eggs.
9.
Tall, large bottles, beverages.
3
7
8
Summary of Contents for MIFF501
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