Foods
Refrigerator
Freezer
Storage Tips
FISH AND SHELLFISH
Fish
Fatty Fish (mack- | Keep in original wrapper and store in coldest part of | |||
erel, trout, salmon) | ||||
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Lean Fish (cod, |
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6 Months | proof wrap for freezer. Freeze at 0ºF(or | |||
flounder, etc) | in refrigerator or check date code. Freeze in original | |||
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Frozen or Breaded | na | 3 Months | ||
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Shellfish |
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Shrimp (uncooked) | 12 Months |
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Crab | 10 Months | To freeze, package in | ||
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Cooked Fish or | 3 Months | |||
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Shellfish |
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MEAT |
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Fresh, Uncooked |
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Chops |
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Ground | 1 Day |
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Roast | ||||
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Bacon | ||||
proof and | ||||
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Sausage | mended refrigerator temperature 33ºF to 36ºF (or 1°C | |||
to 2°C ) and freezer temperature 0ºF to 2ºF (or | ||||
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Steak | ||||
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Poultry | 1 Day | 12 Months |
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Lunch meat | 1 Month |
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Cooked |
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Meat | ||
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Poultry | ||
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Ham | ||
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Check date code for use. Store in coldest part of refrigerator in original packaging. Package in moisture- proof and
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.
National Restaurant Association. 2001. Be