Fridge food storage tips.

A large number of food products need to be stored in the Fridge to prevent germs from growing; products like meat, ready meals, milk and dairy and items with ‘keep refrigerated’ labels.

It is important to ensure your Fridge is packed and stored correctly to prevent the spreading of germs and bacteria and the cross contamination of raw and ready to eat foods.
Below is a guide of what should be stored where.

 

Top shelf: (warmest part of the fridge)
Ready to eat foods such as yoghurt, cream and cheeses.

Top/middle shelves:
Butter/margarine, cooked meats, leftovers (lunchboxes/food containers) and packaged foods such as coleslaw and jams etc.

Bottom shelves: (coolest part of the fridge)
Raw meat, poultry and fish.

Salad drawers:
Fruit, veg and salad items.

Door shelves: (temperature fluctuates)
Sauces, condiments, jams and eggs.

 

Items such as leftovers and lunch/food containers should be cooled before refrigerating and securely sealed – you should never put anything hot straight into the fridge.

All opened packaging of products should be re-sealed or put into secure food containers to ensure no bacteria can enter the product.

Meat, poultry and fish must always be sealed and stored in containers. All raw products should be kept away from any pre-cooked items.

 

Your Fridge should maintain a temperature between 0-5 degrees.

 

Not all food items require refrigeration; onions, potatoes and bananas are examples of products that are better stored in a cool, dry area.

 

 

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