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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 the vegetable crisper.
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.
NOTE
Evenly place the food on the
•
shelves to allow 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
spoilage.
Do not block the outlet and inlet of
•
the cool air circulating circuit with
foods or containers; otherwise the
foods will not be evenly cooled
throughout the refrigerator.
Keep the door securely closed.
•
Do not place food directly in front of cold air
outlet. This may lead to the food freezing.
For best freezing
Quality of foods should be fresh.
•
Freeze small quantities of food at a time to freeze them
•
quickly.
Food should be properly sealed, sealed tightly or covered.
•
Evenly place the food in the freezer.
•
Label bags or containers to keep an inventory of freezing
•
food.
IN
OUT
Dairy products
Small foods etc.
Bottles etc.
Frozen foods
(Small size)
Fruit / Vegetables
Meat, Fish, Poultry etc.
Vegetables are
•
improper in this case.
They may be frozen.
Frozen foods
(Large size)
Eggs
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