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FOOD STORAGE GUIDELINES
20
21
CLASSIFICATION
REFRIGERATED
Fresh Raw Meat
Fresh Fish/ Sea Food
Cooked Meat
Vegetables
Fruit
Eggs
Meat
Fish
Sea Food
Bread
Biscuit
Rice/ Flour
Peanut/Legume
Medical Material
Tea
5±3°C
5±3°C
5±3°C
5±3°C
5±3°C
5±3°C
-16~ – 20°C
-16~ – 20°C
-16~ – 20°C
25±2°C
25±2°C
25±2°C
25±2°C
25±2°C
25±2°C
2-3 days
1-3 days
4-6 days
3-5 days
5-7 days
10-15 days
3-5 months
3-5 months
3-5 months
1-2 days
4-6 months
3-5 months
3-6 months
3-6 months
5-6 months
8-9 days
4-5 days
10-14 days
7-10 days
14-20 days
30-50 days
>1 year
>1 year
>1 year
8-10 days
>1 year
>1 year
>1 year
>1 year
>1 year
ROOM
TEMPERATURE
FROZEN
FOOD ITEMS TEMP. NORMAL
STORAGE
VACUUM
STORAGE
FOOD STORAGE GUIDELINES
GENERAL RULES FOR FOOD SAFETY
Food safety rules are based on scientic study as well as common sense. Please
follow these rules and important food safety guidelines and storage information.
1. Once you have heated, defrosted or un-refrigerated perishable foods,
consume them immediately.
2. After opening canned food or commercially vacuum packed foods, they can
be re-vacuumed packed. Follow the instructions to refrigerate after opening and
store re-vacuumed packages properly.
3. Don't defrost foods in hot water or via other heat sources. It doesn't matter
whether they are vacuum packed or not.
4. Don't consume foods if they are perishable and have been left out at room
temperature for more than a few hours. This is especially important if they have
been prepared with a thick sauce, in a vacuum package, or in a low oxygen
environment.
5. Spread vacuum packages evenly throughout the refrigerator or freezer to cool
down food temperature quickly.
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