- Refrigerate cooked and perishable foods (such as fresh meat, aquatic products, botttled milk and cheese,etc) within 2 hours.
- Ensure fresh food is kept in the fridge at or below 4°C and frozen food is kept in the freezer at or below -18°C.
- Do not overload the refrigerator.
- Perishable foods, such as bottled milk and cheese, should be chilled properly.
- Food items to be kept at room temperature, such as canned food, cereals and potatoes, should be stored in a cool and dry place.
In the refrigerator
- Store food in a covered or sealed container to avoid contact between raw food and ready-to-eat or cooked food.
- Store raw meat, poultry and seafood below ready-to-eat or cooked food to prevent their juices from dripping onto other food.
- Overstocking the refrigerator should be avoided to maintain cold air circulation.
In the kitchen
- Foods and chemicals such as detergents should not be stored together.
Storage and Freeze Burn of Frozen (Chilled) Foods
Meat and other foods can be kept for 6 to 12 months if they are stored in the freezer at - 18 degrees Celsius or below as recommended. Shelf time varies by food, and food labels generally provide storage time instructions. Freezing generally does not destroy nutrients. Nutrients such as protein values in meat and poultry did not change much during refrigeration.
Some people may concern that food stored in the freezer will become dry, discolored or covered with ice crystals. These are all signs of freeze burn that can affect the quality of the food, but not safety. Foods that have changed colour are still safe to eat, and the freeze burn portion can be removed before or after cooking as needed.
To avoid freeze burn:
- Make sure food is properly wrapped or boxed before refrigeration.
- When using a zipper bag, let the excess air out before sealing.
- Allow hot food to cool before freezing.
- Before freezing food, mark the food with the name and date.
- Handle frozen food according to the manufacturer's recommended storage time.