STORING FOOD
Fruits, Vegetables
Meat, Fish, Poultry etc. 
Vegetables are improper in this case. They may be frozen.
Frozen foods
(Large size)
Refrigeration reduces the rate of food spoilage.
To maximize the shelf life of perishable food products, ensure that the food is the freshest possible quality. The following is a general guide to help promote longer food storage.
Fruit / Vegetables
To minimise 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.
Dairy products
Small foods etc.
Bottles etc.
Frozen foods
(Small size)
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.
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.
11
