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Refrigeration reduces the rate of food spoilage. To maximize the shelf life of perishable food products,
ensure that the food is of the freshest possible quality. The table below is a general guide to help
promote longer food storage.
FOOD
Fruit / Vegetables
STORAGE
To minimize moisture loss, fruit and vegetables should be
loosely enclosed in a plastic material e.g. wrap, bags (do not
seal) and place in Fruit and vegetable crisper. Those fruits and
vegetables with thick skins e.g. oranges do not require wrap-
ping.
Dairy Products & Eggs
a) Most dairy products have a used by date on the outer
packaging which informs the recommended temperature
and shelf life of the product.
b)
Eggs should be stored on Egg holder provided.
Meats
(Fresh)
Place on a plate or dish and cover with paper or plastic wrap.
If possible, place in the cold Chilled
room above the top shelf.
For larger cuts of meat, fish or poultry place to the rear of the
shelves.
(Cooked)
Ensure all cooked food is wrapped securely or placed in an air
tight container. Place on one of the lower shelves away from
the fresh meats.
NOTE
1
2
3
4
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.
Do not place food directly in front of cold air
outlet. This may lead to the food freezing.
Outlet
$
7
Inlet
-B
mark means cool air flow.
FOR BEST FREEZING
1
Quality of foods should be fresh.
2 Freeze small quantities of food at a time to freeze them quickly.
3 Food
should
be properly
stored
or covered and the ai?should be removed to seal tightly.
4
Evenly place the food in the freezer.
5 Label bags or containers to keep an inventory of freezing food.
5
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