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HEALTH AND SAFETY GUIDELINES
Because of consumer demand, preservatives have been removed from many pre-prepared foods.
This together with the changes in shopping habits to a once-a-week shop, mean that safe handling and
storage of food is even more important than ever.
The following tips should help you to ensure that
the food in your home is in as perfect condition
as possible.
Keep the time between buying chilled food and
placing it in your fridge as short as possible. Tests
showed that the temperature of 1 litre of orange
juice rose to 22°C in an hour between the super-
market and home. It then took 11 hours to get
down to 7°C in the refrigerator.
Keep the refrigerator door closed as much as pos-
sible.
Do not push food together too much, try to allow
air to circulate around each item.
Cool cooked food as quickly as possible but do
NOT place in the refrigerator until cool. (Leave
food in a cool place in order that it can then be
placed in the refrigerator as soon as possible).
Do NOT mix raw and cooked meat, they must be
in separate containers. Take care not to let the
meat juices drip onto other food. If the meat does
drip, remove everything and clean thoroughly.
Do not store food uncovered.
Remove suspect food from your refrigerator and
clean the interior (see "Maintenance and
Cleaning").
DEFROSTING
The refrigerator automatically defrosts every time the
compressor stops. The water is discharged, via the
pipe, into a tray located at the back of the appliance
above the compressor, where it evaporates.
Important
To avoid defrost water overflowing into the
fridge, periodically clean the water dis-
charge hole (F) situated under the salad
bins. Use the special cleaner provided (P)
which you will find already inserted into the
discharge hole.
Never allow spillages to dry and harden.
Store eggs in the egg rack provided in the refrig-
erator door. Discard any broken or chipped eggs.
Regularly check the refrigerator door seal to
ensure that it is clean and free from debris.
Always wash your hands with soapy water and
dry them with a clean towel before handling food.
Keep work surfaces clean and avoid cross conta-
mination by not using the same work surface or
knife, without washing them thoroughly in
between.
P
S.I.011
6
F