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10
11
food storage tips
fresh food storage
• The fresh food compartment of a refrigerator should be kept
between 34°-40° F (1°-4° C) with an optimum temperature of
37° F (3° C). To check the temperature, place an appliance
thermometer in a glass of water and place in the center of the
refrigerator. Check after 24 hours. If the temperature is above
40° F (4° C) adjust the controls as explained on page 3.
• Avoid overcrowding the refrigerator shelves. This reduces
the circulation of air around the food and results in uneven
cooling.
Fruits and Vegetables
• Storage in the crisper drawers traps humidity to help preserve
the fruit and vegetable quality for longer time periods (see
page 5).
• Sort fruits and vegetables before storage and use bruised or
soft items first. Discard those showing signs of decay.
• Always wrap odorous foods such as onions and cabbage so
the odor does not transfer to other foods.
• While vegetables need a certain amount of humidity to
remain fresh, too much humidity can shorten storage times
(especially leafy vegetables). Drain vegetables well before
storing.
• Wait to wash fresh produce until right before use.
Meat and Cheese
• Raw meat and poultry should be wrapped securely so
leakage and contamination of other foods or surfaces does
not occur.
• Occasionally mold will develop on the surface of hard
cheeses (Swiss, Cheddar, Parmesan). Cut off at least an
inch around and below the moldy area. Keep your knife or
instrument out of the mold itself. Do not try to save individual
cheese slices, soft cheese, cottage cheese, cream, sour
cream or yogurt when mold appears.
Dairy Food
• Most dairy foods such as milk, yogurt, sour cream and
cottage cheese have freshness dates on their cartons for
appropriate length of storage. Store these foods in the
original carton and refrigerate immediately after purchasing
and after each use.
frozen food storage
• The freezer compartment of a refrigerator should be kept at
approximately 0° F (-18° C). To check the temperature, place
an appliance thermometer between the frozen packages and
check after 24 hours. If the temperature is above 0° F (-18°
C), adjust the control as described on pages 3.
• A freezer operates more efficiently when it is at least two-
thirds full.
Packaging Foods for Freezing
• To minimize dehydration and quality deterioration use
aluminum foil, freezer wrap, freezer bags or airtight
containers. Force as much air out of the packages as
possible and be sure they are tightly sealed. Trapped air can
cause the food to dry out, change color and develop an off-
flavor (freezer burn).
• Overwrap fresh meats and poultry with suitable freezer wrap
prior to freezing.
• Do not refreeze meat that has completely thawed.
Loading the Freezer
• Avoid adding too much warm food to the freezer at one time.
This overloads the freezer, slows the rate of freezing and can
raise the temperature of frozen foods.
• Leave space between the packages so cold air can circulate
freely, allowing food to freeze as quickly as possible.
• Avoid storing hard-to-freeze foods such as ice cream and
orange juice on the freezer door shelves. These foods are
best stored in the freezer interior where the temperature
varies less with door openings.
Refer to the Food Storage Chart on pages 11-12 for approximate
storage times.
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