Fish and seafood
·
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.
·
If storing overnight or longer, take particular care
to select very fresh fish. 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
·
These should be stored in suitable covered
containers so that the food will not dry out.
·
Keep for only 1-2 days.
·
Reheat leftovers only once and until steaming hot.
Vegetable container
·
The vegetable container is the optimum storage
location for fresh fruit and vegetables.
·
Take care not to store the following at
temperatures of less than 7°C for long periods:
Citrus fruit, melons, aborigines, pineapple, papaya,
curettes, passion fruit, cucumber, peppers,
tomatoes.
·
U n d e s i r a b l e c h a n g e s w i l l o c c u r a t l o w
temperatures such as softening of the flesh,
browning and/or accelerated decaying.
·
Do not refrigerate avocados (until they are ripe),
bananas and mangoes.
-54-