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FOOD STORAGE TIPS
Fresh Food Storage
• The fresh food compartment of a refrigerator should
be kept between 34°-40° F (1°-4° C) with an
optimum temperature of 37° F (3° C). To check the
temperature, place an appliance thermometer in a
glass of water and place in the center of the
refrigerator. Check after 24 hours. If the temperature
is above 40° F (4° C) adjust the controls as explained
on pages 9-11.
• Avoid overcrowding the refrigerator shelves. This
reduces the circulation of air around the food and
results in uneven cooling.
Fruits and Vegetables
• Storage in the crisper drawers traps humidity to help
preserve the fruit and vegetable quality for longer
time periods (see pages 12-13).
• Sor
t fruits and vegetable
s
before storage and use
bruised or soft items first. Discard those showing
signs of decay.
• Always wrap odorous foods such as onions and
cabbage so the odor does not transfer to other foods.
• While vegetables need a certain amount of humidity
to remain fresh, too much humidity can shorten
storage times (especially leafy vegetables). Drain
vegetables well
before storing.
• Wait to wash fresh produce until right before use.
Meat and Cheese
• Raw meat and poultry should be wrapped securely
so leakage and contamination of other foods or
surfaces does not occur.
• Occasionally mold will develop on the surface of
hard chee
se
s (S
wiss, Cheddar
, Parmesan). Cut off at
least an inch around and below the moldy area. K
eep
your knife or instrument out of the mold it
self.
Do
not try to save individual cheese slices, soft cheese,
cottage cheese, cream, sour cream or yogurt when
mold appears.
Dairy Food
• Most dairy foods such as milk, yogurt, sour cream
and cott
age chee
se have fre
shne
ss dates on their
c
ar
tons for appropriate length of storage. Store the
se
foods in the original carton and refrigerate
immediately after purchasing and after each use.
Frozen Food Storage
• The freezer compartment of a refrigerator should be
kept at approximately 0° F (-17° C). To check the
temperature, place an appliance thermometer
between the frozen packages and check after 24
hours. If the temperature is above 0° F (-17° C),
adjust the control as described on pages 9-11.
• A freezer operates more efficiently when it is at least
two-thirds full.
Packaging Foods for Freezing
• To minimize dehydration and quality deterioration use
aluminum foil, freezer wrap, freezer bags or airtight
containers. Force as much air out of the packages as
possible and be sure they are tightly sealed. Trapped
air can cause the food to dry out, change color and
develop an off-flavor (freezer burn).
• Overwrap fre
sh meats and poultry with suitable
freezer wrap prior to freezing.
•
Do not refreeze meat that has completely thawed.
Loading the Freezer
• Avoid adding too much warm food to the freezer at
one time. This overloads the freezer, slows the rate of
freezing and can raise the temperature of frozen
foods.
•
Leave space between the packages so cold air can
circulate freely
, allowing food to freeze as quickly as
possible.
• Avoid storing hard-to-freeze foods such as ice cream
and orange juice on the freezer door shelves. These
foods are best stored in the freezer interior where the
temperature varies less with door openings.
Refer to the
Food Storage Chart on page
s
20
and
21 for
approximate storage time
s.
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