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F
ish and seafood
W
hole fish and fillets should be used on the
day of purchase.
plate loosely covered with plastic wrap, waxed
paper or foil.
I
f storing overnight or longer, take particular
care to select very fresh fish.
be rinsed in cold water to remove loose scales
and dirt and then patted dry with paper towels.
P
lace whole fish or fillets in a sealed plastic bag.
K
eep shellfish chilled at all times. Use within
1 – 2 days.
P
recooked foods and leftovers
T
hese should be stored in suitable covered
containers so that the food will not dry out.
K
eep for only 1 – 2 days.
R
eheat leftovers only once and until steaming
hot.
V
egetable and fresh fruit
T
he vegetable container is the optimum
storage location for fresh fruit and vegetables.
T
ake care not to store the following at temperatures of less
than 7°C for long periods:
pineapple, papaya, courgettes, passion fruit, cucumber,
peppers, tomatoes.
U
ndesirable changes will occur at low temperatures such as
softening of the flesh, browning and/or accelerated decaying.
D
o not refrigerate avocados (until they are ripe), bananas,
mangoes.
U
ntil required,refrigerate on a
W
C
itrus fruit, melons, aubergines,
hole fish should
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