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Tips for keeping food perfect in the Fridge
Take extra care with meat and fish: cooked meats should always be stored on a shelf above raw
meats to avoid bacterial transfer. Keep raw meats on a plate which is large enough to collect juices
and cover it with cling film or foil.
Leave space around food: this allows cold air to circulate around the Fridge, ensuring all parts of
the Fridge are kept cool.
Wrap up food!: to prevent transfer of flavors and drying out, food should be separately packed or
covered. Fruit and vegetables need not be wrapped.
Pre-cooked food should be cooled properly: allow pre-cooked food to cool down before placing in
the Fridge. This will help to stop the internal temperature of the Fridge from rising.
Shut the door!: to prevent cold air escaping, try to limit the number of times you open the door.
When retuning from shopping, sort foods to be kept in your Fridge before opening the door. Only
open the door to put food in or take it out.
Where to store your foods in the fridge
Cool area: this is where to store foods which will keep longer if they are kept cool. Milk, eggs,
yogurt, fruit juices, hard cheeses eg. Cheddar. Opened jars and bottles of salad dressings, sauces
and jams. Fats, eg. Butter, margarine, low-fat speads, cooking fats and lard.
Coldest area (0℃ to 5℃): this is where foods which must be cold to keep them safe should be kept:
·Raw and uncooked foods should always be wrapped.
·Pre-cooked chilled foods, eg. Ready meals, meat pies, soft cheeses.
·Pre-cooked meats eg. Ham,
·Prepared salads(including pre-packed mixed green salads, rice, potato salad etc).
·Desserts, eg. Fromage frais, home-prepared food and leftovers or cream cakes.
Crisper: this is the most humid part of the Fridge. Vegetables, fruit, fresh salad items eg. Unwashed
whole lettuce, whole tomatoes, radishes etc can be stored here.
WE RECOMMEND THAT ALL PRODUCE KEPT IN THE SALAD BIN IS WRAPPED.
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