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collect juices and cover with cling film or foil.
•
Leave space around food to allow cold air to circulate around the fridge,
ensuring all parts of the fridge are kept cool.To prevent transfer of flavors and
drying out, food should be separately packed or covered. Fruit and vegetables
need not be wrapped.
•
Allow pre-cooked food to cool before putting it in the fridge. This will help
prevent the internal temperature of the fridge from rising.
•
To prevent cold air escaping, try to limit the number of times you open the
door. When you return from shopping, sort the food you want to keep in your
fridge before opening the door. Only open the door to put food in or take
food out.
Storage locations
Cool area
This is the place to store foods that will keep for longer if they are kept in
a cool place:
•
Milk, eggs, yoghurt, fruit juices, hard cheeses such as cheddar,
opened jars and bottles of salad dressings, sauces and jams, fats such
as butter, margarine, low-fat spreads, cooking fats and lard.
Coldest area
This is where food that needs to be kept cold to be safe should be stored:
•
Raw and uncooked foods should always be wrapped.
Pre-cooked chilled foods, e.g. ready meals, meat pies, soft cheeses.
•
Pre-cooked meat, e.g. ham
•
Prepared salads (including pre-packaged mixed green salads, rice,
potato salad, etc.)
•
Desserts, e.g. fromage frais, home-made dishes and leftovers or
cream cakes.
Notes:
•
Always wrap and store raw meat, poultry and fish on the bottom shelf.
•
Do not leave food out for too long. This will prevent it from dripping onto or
touching other food.
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