Operating your SAMSUNG French Door Refrigerator
Food Storage Tips
Foods
Refrigerator
Freezer
Storage Tips
FISH AND SHELLFISH
Fish |
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Fatty Fish (mackerel, | Keep in original wrapper and store in coldest | |||
trout,salmon) |
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| part of refrigerator. Package in | |
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| and moisture proof wrap for freezer. Freeze | |
Lean Fish (cod, | 6 Months | |||
at 0°F. Thaw in refrigerator or under cold run- | ||||
flounder, etc) |
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Frozen or Breaded | na | 3 Months | Check date code. Freeze in original packag- | |
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Shellfish |
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Shrimp (uncooked) | 12 Months | To freeze package in | ||
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Crab | 10 Months | |||
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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 | Check date code for use. Store in coldest part | |||
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Ground | 1 day | |||
packaging in | ||||
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Roast | ||||
container for freezing. Recommended refrig- | ||||
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Bacon | erator temperature 33°F to 36°F and freezer | |||
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| temperature 0°F to 2°F. | |
Sausage | ||||
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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 | Check date code for use. Store in coldest part | |||
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| of refrigerator in original packaging. Package | |
Poultry | ||||
in moistureproof and | ||||
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Ham | ||||
freezing. | ||||
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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
USDA. 1997. Basics for handling food safely. U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, D.C.
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