 Acrostic of chilling

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"Refrigerate"
- (food or drink) to cold in order to chill or preserve it

The term refrigeration means cooling a space, substance or system to lower and/or
maintain its temperature below the ambient one. In other words, refrigeration is
artificial cooling. Energy in the form of heat is removed from a low-temperature
reservoir and transferred to a high-temperature reservoir.

 In the Fridge
From meats to cheeses and leftovers, use these tips to ensure you are storing foods safely in the
refrigerator.
 Keep your refrigerator below 40°F. At this temperature, bacteria that spoil food grow slowly.
Buy a refrigerator thermometer and keep it in your fridge. Also, make your refrigerator raids
quick so the door doesn't stay open for too long.
 Store all foods wrapped or in covered containers. Leave food in its store wrapping unless the
package is torn. If you have to re-wrap, seal storage containers well to prevent moisture loss
and absorption of odors.
 Store foods quickly. Don't keep perishable foods at room temperature for longer than two
hours.
 Avoid overloading your refrigerator because cold air needs room to circulate.
 Once a week, clean out the refrigerator. Discard any questionable foods rather than risk food
poisoning. When in doub — throw it out!
 If food is moldy, discard it in a bag or wrapper so mold spores don't spread. Clean the moldy
food's container and the refrigerator or pantry to remove mold spores. Check items that the
moldy food may have touched because mold spreads fast on fruits and vegetables.

 Meat, Poultry and Fish

 Keep packages of raw meat, poultry and fish in a separate plastic bag, bowl or pan on the
lowest refrigerator shelf. This keeps juices from dripping onto other foods, and the lowest
shelf is usually the coldest.
 Use fresh meat, poultry and fish within a couple days. Toss meat, poultry or fish with an off
odor, a sticky or slimy surface or perhaps a discoloration.
 Eggs
 Eggs will stay fresher longer if you keep them in their carton, not in the egg tray or door shelf.
  Use fresh eggs in the shell within three to five weeks.
 Fruits and Vegetables
 Refrigerate perishable fruits and vegetables such as berries, lettuce, mushrooms and herbs.
Wait to wash fresh produce until just before using, and dry all fresh produce thoroughly with a
paper towel after washing.
 Keep produce in crisper bins in the refrigerator. That helps retain moisture. If possible, keep
fruit in a separate crisper from vegetables because fruit gives off ethylene gas that can
shorten storage life.
 Refrigerate cut, peeled or cooked fruits and vegetables.
 Fresh Dairy Products
 Refrigerate all dairy products promptly and preferable in the back of the refrigerator because
it's colder. Cover well so they don't pick up other odors.
 Once milk is poured, never return it to its original container because it can be contaminated
with outside organisms that cause spoilage and food poisoning.
 Grains and Canned Foods
 If stored properly in airtight containers, most whole-grain flours and meals will keep for 1 to 3
months on a cool, dry pantry shelf or 2 to 6 months in the freezer.
 Once canned foods have been opened, transfer them to a clean, covered container before
refrigerating. You can refrigerate opened canned foods in the can if covered, but flavor may
be affected.
 Leftovers
 Refrigerate promptly – even if leftovers are still warm – to ensure they don't enter the danger
zone, between 40°F and 140°F.
 Store large amounts of leftovers in several small, shallow containers to cool faster.
 Carefully date leftovers and keep them at the front of the refrigerator where you can see them
and use them right away.
 Discard all leftovers after four days.
 Remove as much air as possible from storage bags to keep foods fresh longer. The less you
handle food, the better.
Cooling foods keeps them out the "danger zone" — between 40°F and 140°F — and slows the
growth of illness-causing bacteria. Refrigerate promptly and properly to reduce your risk of food
poisoning. Never thaw or marinate foods on the counter. Also, toss expired foods. For information on
the shelf life of common foods, refer to the:
REFRIGERATOR/FREEZER
FOOD STORAGE CHART
Perishable Foods Refrigerator Freezer
(below 40°F) (at or below 0°F)
MEAT (BEEF, PORK, VEAL, LAMB)
Steaks 3 to 5 days 4 to 12 months
Chops 3 to 5 days 4 to 12 months
Roasts 3 to 5 days 4 to 12 months
Liver, variety meats 1 to 2 days 3 to 4 months
Cooked meat 3 to 4 days 2 to 6 months
Ground meat
– uncooked 1 to 2 days 3 to 4 months
- cooked 3 to 4 days 2 to 6 months
POULTRY (CHICKEN, TURKEY)
Poultry, whole 1 to 2 days 1 year
Poultry, pieces (breasts, thighs, wings) 1 to 2 days 9 months
Giblets 1 to 2 days 3 to 4 months
Cooked poultry 3 to 4 days 2 to 6 months
Ground poultry
- uncooked 1 to 2 days 3 to 4 months
- cooked 3 to 4 days 2 to 6 months
HOT DOGS, LUNCH MEAT
Hot dogs
- opened 1 week 1 to 2 months
- unopened 2 weeks 1 to 2 months
Lunch meat
- opened 3 to 5 days 1 to 2 months
- unopened 2 weeks
1 to 2 months
EGGS
Fresh, in shell 3 to 5 weeks Do not freeze
Egg whites and yolks (raw) 2 to 4 days 1 year
Egg substitutes
3 days
- opened Do not freeze
1 week
- unopened
BACON, SAUSAGE
Bacon 1 week 1 month
Sausage (meat or poultry)
- raw 1 to 2 days 1 to 2 months
- pre-cooked/smoked 1 week
Summer sausage (labeled “Keep
Refrigerated) 3 weeks 1 to 2 months
- opened 3 months
- unopened
Pepperoni, sliced 2 to 3 weeks 1 to 2 months
HAM, CORNED BEEF
Corned beef (in pouch with pickling juices) 5 to 7 days 1 month
Fresh ham, uncooked
- uncured 3 to 5 days 6 months
- cured (cook-before-eating) 5 to 7 days 3 to 4 months
Ham, fully cooked, store wrapped
1 week
- whole
3 to 4 days 1 to 2 months
- half
3 to 4 days
- slices
Ham, fully cooked, vacuum sealed
- opened 2 weeks 1 to 2 months
- unopened best-by date
Ham, canned
- opened 5 to 14 days 1 to 2 months
- unopened 6 to 9 months Do not freeze
DAIRY
Cheese, hard or processed
- opened 3 to 4 weeks 6 months
- unopened 6 months
 Cheese, soft 1 to 2 weeks 6 months
Cottage/ricotta cheese 1 to 2 weeks Do not freeze
Cream cheese 2 weeks Do not freeze
Butter 1 to 2 months 6 to 9 months

 Cold storage
is a computer system or mode of operation designed for the retention of inactive data. ... Data
retrieval and response time can be significantly slower for a cold storage system than for devices or
systems designed for active data.

 Types Of Cold Storage:

 Refrigerated Containers.
 Blast Freezers and Chillers.
 Mega Cold Storage and Cold Rooms.
 Pharmaceutical Grade Cold Storage.
 Specialist Cold Storage.

 THREE KINDS OF STORAGE FACILITIES.

1. Combi refrigerator rooms,- is a mix of various temperatures.
2. industrial cool rooms and
3. modular refrigerator rooms. The combi refrigeration rooms carry

 Cold Storages may be classified into three categories:

1. Short-term or temporary storage- stored at a temperature that is slightly above the freezing point
between - 2oC to 16oC
2. Long-term storage- large-scale cold storages as short as 7 to 10 days for sensitive products
such as ripe tomatoes; and as long as 6 to 8 months for products such as onions and
potatoes.
3. Frozen storage- most of the food products can be stored for considerably longer periods
sometimes as high as a few years temperatures for frozen foods typically lie between –23 oC to
–12oC, with –18oC being the most frequently employed storage temperature.