What are the three for chilled food storage?

1. Temperature: This is the most crucial aspect. Most chilled foods should be stored between 32°F and 40°F (0°C and 4°C). This temperature range slows down the growth of bacteria and keeps food safe to eat for longer.

2. Time: Even at the correct temperature, chilled food will eventually spoil. Be aware of "use by" dates and "best before" dates on food packaging. It's also good practice to rotate your stock, using older items first.

3. Storage Method: How you store chilled food can affect its quality and safety.

* Refrigerator: The standard option for most chilled foods.

* Vacuum Sealing: This helps extend shelf life by removing air and slowing down spoilage.

* Freezing: Some chilled foods can be safely frozen. Check packaging instructions or consult a reliable source for specific freezing times and techniques.

Let me know if you'd like more detail on any of these aspects!