STORING FOOD
Vegetables | Fruits | Dairy products |
Small foods | Small foods |
Eggs etc.. | |
Juice etc.. |
|
Bottles etc.. | Bottles etc.. |
| |
| (Big size) |
Frozen foods |
|
(Small size) | Meat, Fish, Poultry etc.. |
| |
| ●●Vegetables are improper |
Frozen foods | in this case. They may |
be frozen. | |
(Big size) |
|
Refrigeration reduces the rate of food spoilage. | NOTE |
To maximise the shelf life of perishable food products, | ••Evenly place the food on the shelves |
ensure that the food is of the freshest possible quality. | to allow the cooling air to circulate |
The following is a general guide to help promote longer food | efficiently. |
storage. | ••Hot foods should be cooled before |
| storing. Storing hot foods increases |
Fruit / Vegetables | the temperature in the unit and |
increases the risk of food spoilage. | |
To minimize moisture loss, fruit and vegetables should be | ••Do not block the outlet and inlet of the |
cool air circulating circuit with foods | |
loosely enclosed in a plastic material e.g. wrap, bags (do not | or containers; otherwise the foods will |
seal) and place in the vegetable crisper or the fruit case. | not be evenly cooled throughout the |
If you store a lot of vegetables, dew may form. This has no | refrigerator. |
effect on the operation or the performance. Use a dry cloth | ••Keep the door securely closed. |
to remove the dew. |
|
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.
IN
OUT
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.
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