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Storing food correctly
Store food covered or packaged. This
will prevent food smells or tastes from
affecting other foods, and prevent food
from drying out and also any
cross-contamination of bacteria. The
growth of bacteria, such as salmonella,
can be avoided by setting the correct
temperature and maintaining good
standards of hygiene.
Fruit and vegetables
Fruit and vegetables can be stored
loose in the vegetable containers.
However, you should bear in mind that
some types of vegetables give off a
natural gas which speeds up the rate at
which food perishes. Some fruit and
vegetables react strongly to this gas
and should not be stored together.
Examples of fruit which produce a
large amount of this natural gas are:
Apples, apricots, pears, nectarines,
peaches, plums, avocado pears and
figs.
Examples of fruit and vegetables
which react strongly to the natural
gases given off by other types of fruit
and vegetables are:
Kiwis, broccoli, cauliflower, Brussels
sprouts, mangos, honeydew melons,
apples, apricots, cucumbers, tomatoes,
pears, nectarines and peaches.
Unpacked meats and vegetables
Different types of unpacked meats and
vegetables must be kept separate. To
avoid any microbiological
cross-contamination, these foods may
only be stored together if they are
wrapped.
Protein rich foods
Please note that foods rich in protein
deteriorate faster than others.
Shell fish, for example, deteriorates
faster than fish, and fish deteriorates
faster than meat.
Meat
Meat should be stored loosely covered
in suitable containers or packaging.
Allowing the surface of the meat to dry
slightly helps to prevent the growth of
bacteria. To prevent the risk of bacterial
cross-contamination meat should not
be allowed to come into contact with
other foods.
Using the refrigerator efficiently
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