Food Storage Tips
Y Most dairy foods such as milk, yogurt, sour cream
Fresh Food Storage
and cottage cheese have freshness dates on their
Y The fresh food compartment of a refrigerator should
cartons for appropriate length of storage. Store these
be kept between 34!-40! F (1!-4! C) with an
foods in the original carton and refrigerate
optimum temperature of 37! F (3! C). To check the
immediately after purchasing and after each use.
temperature, place an appliance thermometer in a
glass of water and place in the center of theFrozen Food Storage
refrigerator. Check after 24 hours. If the temperature
is above 40! F (4! C) adjust the controls as explainedY The freezer compartment of a refrigerator should be
on pages 10 and 11.kept at approximately 0! F (-18! C). To check the
temperature, place an appliance thermometer
Y Avoid overcrowding the refrigerator shelves. This
between the frozen packages and check after 24
reduces the circulation of air around the food and
hours. If the temperature is above 0! F (-18! C),
results in uneven cooling.
adjust the control as described on page 10.
Y A freezer operates more efficiently when it is at least
Fruits and Vegetables
two-thirds full.
Y Storage in the crisper drawers traps humidity to help
preserve the fruit and vegetable quality for longer
Packaging Foods for Freezing
time periods (see page 16).
Y To minimize dehydration and quality deterioration use
Y Sort fruits and vegetables beforestorage and use
aluminum foil, freezer wrap, freezer bags or airtight
bruised or soft items first. Discard those showing
containers. Force as much air out of the packages as
signs of decay.
possible and be sure they are tightly sealed. Trapped
Y Always wrap odorous foods such as onions andair can cause the food to dry out, change color and
cabbage so the odor does not transfer to other foods.develop an off-flavor (freezer burn).
Y While vegetables need a certain amount of humidityY Overwrap fresh meats and poultry with suitable
to remain fresh, too much humidity can shortenfreezer wrap prior to freezing.
storage times (especially leafy vegetables). Drain
Y Do not refreeze meat that has completely thawed.
vegetables well beforestoring.
Y Wait to wash fresh produce until right before use.Loading the Freezer
Y Avoid adding too much warm food to the Freezer at
Meat and Cheese
one time. This overloads the Freezer, slows the rate of
TM
Y Storage in ChefOs Pantrydrawer helps preservefreezing and can raise the temperature of frozen
quality for longer time periods.foods.
Y Raw meat and poultry should be wrapped securelyY Leave space between the packages so cold air can
so leakage and contamination of other foods orcirculate freely, allowing food to freeze as quickly as
surfaces does not occur.possible.
Y Occasionally mold will develop on the surface ofRefer to the Food Storage Charton pages 20 and 21 for
hard cheeses (Swiss, Cheddar, Parmesan). Cut off atapproximate storage times.
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
Y For milk and cream, store in the Beverage Chiller
which is designed to maintain a lower temperature
for optimum freshness and life.
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ACEC
