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Red meat
Place fresh red meat on a plate and loosely cover with waxed paper,
plastic wrap or foil.
Store cooked and raw meat on separate plates. This will prevent any
juice lost from the raw meat from contaminating the cooked
product.
Poultry
Fresh whole birds should be rinsed inside and out with cold running
water, dried and placed on a plate. Cover loosely with plastic wrap
or foil.
Poultry pieces should also be stored this way. Whole poultry should
never be stu ed until just before cooking, otherwise food poisoning
may result.
Fish and seafood
Whole sh and llets should be used on the day of purchase. Until
required, refrigerate on a plate loosely covered with plastic wrap,
waxed paper or foil.
If storing overnight or longer, take particular care to select very
fresh sh. Whole sh should be rinsed in cold water to remove
loose scales and dirt and then patted dry with paper towels. Place
whole sh or llets in a sealed plastic bag.
Keep shell sh chilled at all times. Use within 1 – 2 days.
Precooked foods and leftovers
These should be stored in suitable covered containers so that the
food will not dry out.
Keep for only 1 – 2 days.
Reheat leftovers only once and until steaming hot.
Vegetable and fresh fruit
The vegetable container is the optimum storage location for
fresh fruit and vegetables.
Take care not to store the following at temperatures of less than
7°C for long periods: Citrus fruit, melons, aubergines, pineapple,
papaya, courgettes, passion fruit, cucumber, peppers, tomatoes.
Undesirable changes will occur at low temperatures such as softening
of the esh, browning and/or accelerated decaying.
Do not refrigerate avocados (until they are ripe), bananas, and mangoes.
EN-7
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