5
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 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
temperature 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.
FOR BEST FREEZING
NOTE:
• Evenly place the food on the shelves to al-
low the cooling air to circulate efficiently.
• Hot foods should be cooled before storing.
Storing hot foods increases the temperature
in the unit and increases the risk of food spoil-
age.
• 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.
• 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.
IN
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