Food Storage Guide, Storing Frozen Food

FOOD STORAGE GUIDE

Storing Fresh Food

Wrap or store food in the refrigerator in airtight and moisture-proof material unless otherwise noted. This prevents food odor and taste transfer throughout the

refrigerator. For dated products, check date code to ensure freshness.

Butter or margarine

Keep opened butter in a covered dish or closed compartment, When storing an extra supply, wrap in freezer packaging and freeze.

Cheese

Store in the original wrapping until you are ready to

use it. Once opened, rewrap tightly in plastic wrap or aluminum foil.

Milk

Wipe milk cartons, For best storage, place milk on interior shelf, not on door shelf.

Eggs

Store in original carton on interior shelf, not on door shelf. Fruit

Wash, let dry, and store in refrigerator in plastic bags or in the crisper. Do not wash or hull berries until you are ready to use them, Sort and keep berries in their original container in a crisper, or store in a loosely closed paper bag on a refrigerator shelf.

Leafy vegetables

Remove store wrapping and trim or tear off bruised and discolored areas. Wash in cold water and drain, Place in a plastic bag or plastic container and store in the crisper.

Vegetables with skins (carrots, peppers)

Place in plastic bags or plastic container and store in crisper.

Fish

Use fresh fish and shellfish the same day purchased. Chef fresh

Store most chef fresh in original wrapping as long as it is airtight and moisture-proof. Rewrap if necessary.

Leftovers

Cover leftovers with plastic wrap or aluminum foil. Plastic containers with tight lids can also be used.

STORING FROZEN FOOD

NOTE: For further information about preparing food for freezing or food storage times, check a freezer guide or a reliable cookbook.

Packaging

Successful freezing depends on correct packaging. When you close and seal the package, it must not allow air or moisture in or out. If you do, you could have food odor

and taste transfer throughout the refrigerator and also dry out frozen food,

Packaging recommendations:

. Rigid plastic containers with tight-fitting lids

=Straight-sided canning/freezing jars

• Heavy-duty aluminum foil

. Plastic-coated paper

- Non-permeable plastic wraps

° Specified freezer-grade self-sealing plastic bags

Follow package or container instructions for proper freezing methods,

Do not use:

° Bread wrappers

•Non-polyethylene plastic containers o Containers without tight lids

° Wax paper or wax-coated freezer wrap , Thin, semi-permeable wrap

Freezing

Your freezer will not quick-freeze any large quantity of food. Do not put more unfrozen food into the freezer than will freeze within 24 hours (no more than 2 to 3 Ibs of food per cubic foot of freezer space). Leave enough space in the freezer for air to circulate around packages. Be careful to leave enough room at the front so the door can close tightly.

Storage times will vary according to the quality and type of food, the type of packaging or wrap used (airtight and moisture-proof) and the storage temperature. Ice crystals inside a sealed package are normal. This simply means that moisture in the food and air inside the package have condensed, creating ice crystals,

NOTE: Allow hot foods to cool at room temperature for 30 minutes, then package and freeze, Cooling hot foods before freezing saves energy.

NOTE: Do not store food near the sensor; it may cause the sensor to malfunction.

Suffocation Hazard

When using dry ice, provide adequate ventilation. Dry ice is frozen carbon dioxide (CO2). When it vaporizes, it can displace oxygen, causing dizziness, light-headedness, unconsciousness and death by suffocation, Open a window and do not breathe

the vapors.