15
KEEPING FOOD AT ITS BEST
KEEPING FOOD FRESH
Your Sub-Zero unit features our unique dual
compressor refrigeration system to keep food
fresher longer. However, the quality and safety of
your food also depends on how you handle it.
The information in this section gives you the
most up-to-date handling and storage recom-
men dations to help you keep food at its best. If
you have specific questions that are not
addressed here, contact a University or County
Extension Service or your local utility company.
Most food inevitably deteriorates over time.
From the very beginning until it is consumed,
food undergoes changes. Microorganisms get
into food, multiply and cause spoiling.
Enzymes that occur naturally in food continue
the ripening process even after the food is har-
vested. Improper temperatures cause food to
deteriorate faster. Changes in humidity cause
wilting and shriveling that can lead to spoiling.
Sub-Zero’s dual refrigeration system is specifi-
cally designed to combat these changes and
keep your food fresh longer. The individual
refrigerator and freezer systems have been
designed to maintain accurate, consistent tem-
peratures and proper humidity levels for longer
food life expectancy. Dual refrigeration elimi-
nates transfer of fresh food odors to frozen food
or ice and does not freeze the moisture out of
the air in the fresh food section.
In addition, good handling practices can mini-
mize the rate of changes in food.
HANDLING RECOMMENDATIONS
•
Follow the recommended storage times and
temperatures in this guide. Your Sub-Zero
unit helps to slow the ripening process by tai-
loring temperatures to each section as
needed.
•
Use specially designed compartments for
dairy foods, deli foods and fresh produce.
These compartments maintain temperature
and humidity levels that keep specific food
groups fresh.
•
Rotate food in refrigeration units, using a
first-in, first-out system.
•
When food does spoil, it’s usually obvious. It
becomes moldy, has an off-odor and looks
rotten. But there are times when spoiling may
not be so apparent. If you think a food has
been stored too long, discard it. Don’t taste it
to check if it’s okay.
KEEPING FOOD SAFE TO EAT
Most food-borne illness is caused by bacteria
such a
Staphylococcus
,
Salmonella
,
E-coli
and
Clostridium botulinum
, the bacteria that causes
botulism. These bacteria grow rapidly at temper-
atures between 4˚C and 60˚C, a range that’s
called the
Danger Zone
. Never leave food in the
danger zone for more than two hours. When the
bacteria have multiplied to the millions in warm
temperatures, they cause illness. Some bacteria
cause flu-like symptoms, while others cause
serious illness or even death. Young children, the
elderly and people who are already ill are more
likely to become sick from food poisoning.
To reduce your risk of food-borne illness, use the
following techniques to keep your food safe to
eat:
WHEN YOU’RE SHOPPING
•
Place packages of raw meat, seafood or
poultry in plastic bags to keep them from
dripping on other foods.
•
Shop for meat, seafood and poultry last.
Don’t leave these foods in a hot car when
you’ve finished shopping. Take along a cooler
in hot weather or when you have to travel
long distances.
•
Check
use by
and
sell by
dates on foods to
make sure they’re fresh. Use extra care when
buying deli food. Buy only the amount you
will use in 1–2 days. Discard hot or cold deli
food that has been at room temperature for
more than two hours.
WHEN YOU STORE FOOD
•
Monitor temperatures of the refrigerator and
freezer sections on the electronic control
panel of your Sub-Zero unit. Keep the refrig-
erator temperature at 4˚C or below and
freezer temperature at -18˚C.
•
Follow the recommended refrigerator and
freezer storage times and temperatures in
this guide.
•
Store raw meat, poultry and seafood separate
from other foods. Keep juices from these
packages from dripping on other food.
•
Never taste food that looks or smells strange
to test its freshness. Discard it.
•
For refrigerator storage, leave raw meat,
poultry and seafood in its original wrapper
unless it is torn. Repeated handling can intro-
duce bacteria to these foods.
•
Wrap food stored in the refrigerator unit in
foil or plastic wrap, or place it in plastic bags
or airtight containers to keep it from drying
out. Date all packages.
•
For freezer storage, use freezer wrap, freezer-
quality plastic bags or aluminum foil over the
commercial wrap if foods will be stored in the
freezer for more than a couple of months.
This minimizes dehydration and quality loss.
Single layers of aluminum foil may tear and
cause freezer burn.
