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Before hot foods are put into the refrigerator, first let them cool until their
temperature reaches the room temperature. Divide the food into small portions,
so it is easier for it to be stored in the fresh food area. Each portion should be
marked so the contents and date can be checked before cooking. Each portion
of the food should be not more than 5.5 pounds (2.5 kg). The food should be
in packages before it is frozen. Keep the surface of the package dry. This keeps
the packs from freezing together. The package material of the foods should be
odorless and airproof, so different stored foods may be mixed without affecting
their quality. Food should be stored based on use. Food should be classified
according to its use. Write the date, expiration date, and food name on the
outside of packing materials so you can be assured of the food and when it is
safe to eat. Take food from the freezer to defrost when needed. Defrosted food
cannot be frozen again unless it is cooked. Otherwise, it will affect food quality
and safety. Do not put too much fresh food into the freezer at once. This could
go beyond the freezer’s cooling capacity. (Refer to “Technical Data.”)
Precaution WHen freeZing fooD
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