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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 following is a general guide to help promote longer food storage.
Fruit / Vegetables
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 Vegetable crisper. Those fruits and vegetables with thick skins e.g. oranges do not require wrapping.
Dairy Products & Eggs
â¢ Most dairy products have a use by date on the outer packaging which informs the recommended temperature and shelf life of the product. â¢ Eggs should be stored in the Egg tray
Meats / Fish / Poultry
â¢ Place on a plate or dish and cover with paper or plastic wrap. â¢ For larger cuts of meat, fish, or poultry, place to the rear of the shelves. â¢ Ensure all cooked food is wrapped securely or placed in an airtight container.
â¢ Evenly place the food on the shelves to allow the cooling air to circulate efficiently. â¢ Hot foods should be cooled before storing. Storing hot foods increases the temperature in the unit and increases the risk of food spoilage.
FOR BEST FREEZING
â¢ Quality of foods should be fresh. â¢ Freeze small quantities of food at a time to freeze them quickly. â¢ Food should be properly stored or covered and the air should be removed to seal tightly. â¢ Evenly place the food in the freezer. â¢ Label bags or containers to keep an inventory of freezing food.