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Idiomas disponibles
Idiomas disponibles
FOOD STORAGE TIPS
i
Foods
Refrigerator
Freezer
I
Storage
Tips
m
FISH AND SHELLFISH
Fish
Fatty Fish (mackerel,
trout,salmon)
Lean Fish (cod,
flounder, etc)
Frozen or Breaded
Shellfish
Shrimp (uncooked)
Crab
Cooked Fish or
Shellfish
1-2 Days
1-2 Days
n/a
1-2 Days
3-5 Days
2-3 Days
2-3 Months
6 Months
3 Months
12 Months
10 Months
3 Months
Keep in original wrapper and store in coldest
part of refrigerator. Package in vapor-proof
and moisture proof wrap for freezer. Freeze at
0°R Thaw in refrigerator or under cold running
water
Check date code. Freeze in original packag-
ing.
Freeze package in vapor and moisture-proof
container.
MEAT
Fresh, Uncooked
Chops
Ground
Roast
Bacon
Sausage
Steak
Poultry
Lunch meat
Cooked
Meat
Poultry
Ham
2-4 Days
1 day
2-4 Days
1-2 Weeks
1-2 Days
2-4 Days
1 day
3-5 Days
2-3 Days
2-3 Days
1-2 Weeks
6-12 Months
3-4 months
6-12 Months
1-2 Months
1-2 Months
6-9 Months
12 Months
1 month
2-3 Months
4-5 months
1-2 Months
Check date code for use. Store in coldest
part of refrigerator in original packaging.
Use additional moisture and vapor-proof
container for freezing. Recommended
refrigerator temperature 33°F to 36°F and
freezer temperature 0°F to 2°R
Check date code for use. Store in coldest
part of refrigerator in original packaging.
Place package in moisture and vapor-proof
container for freezing.
Sources
:
American Meat Institute Foundation. 1994. Yellow pages: answers to predictable questions consumers ask about meat and
poultry.
American Meat Institute Food Marketing Institute. 1999. The food keeper. Food Marketing Institute, Washington, D.C.
F reeland-Graves, J.H. and G.C. Peckham. 1996. Foundations of food preparation, 6th ed. Prentice-Hall, Inc. Englewood
Cliffs, NJ.
Hillers, V.N. 1993. Storing foods at home. Washington State University Cooperative Extension, Pullman, WA. Publ. EB
1205.
National Restaurant Association. 2001. Be cool-chill out! Refrigerate promptly. National Restaurant Association Education
FoundationlAs International Food Safety Council, Washington, D.C.
USDA. 1997. Basics for handling food safely. U.S. Department of Agriculture, Food Safety and Inspection Service,
Washington, D.C.
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