GE GMS10AAMRWW Fresh Food Storage Tips, Suggested Storage Times for Meat and Poultry, Vegetables

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Fresh Food Storage Tips
Vegetables:	Cheese:
• Use the vegetable drawer—it has been	•	Wrap well with wax paper or aluminum
designed to preserve the natural moisture		foil, or put in a plastic bag.
and freshness of produce.	•	Carefully wrap to expel air and help
• Covering vegetables with a moist towel
		prevent mold.
helps maintain crispness.	•	Store prepackaged cheese in its own
• As a further aid to freshness, prepackaged
		wrapping if you wish.
vegetables can be stored in their original
wrapping.

Unfrozen meats, fish and poultry:

•Always remove store wrappings.

•Rewrap in foil, plastic wrap or wax paper and refrigerate immediately.

Suggested Storage Times for Meat and Poultry*

Eating quality	DAYS IN
drops after	REFRIGERATOR
time shown	AT 35° to 40°F
	(2° to 4°C)

Fresh Meats

Roasts (Beef & Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5

Roasts (Pork & Veal) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5

Steaks (Beef) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5

Chops (Lamb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5

Chops (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5

Ground & Stew Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2

Variety Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2

Sausage (Pork) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2

Processed Meats

Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Frankfurters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Ham (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Ham (Half) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5

Ham (Slices) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Luncheon Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 to 5

Sausage (Smoked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Sausage (Dry & Semi-Dry) . . . . . . . . . . . . . . . . . . . . . . . . .14 to 21

Cooked Meats
Cooked Meats and Meat Dishes	.3 to 4
Gravy & Meat Broth	.1 to 2

Fresh Poultry

Chicken & Turkey (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2

Chicken (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2

Turkey (Pieces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2

Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2

Giblets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 to 2

Cooked Poultry
Pieces (Covered with Broth)	.1 to 2
Pieces (Not Covered)	.3 to 4
Cooked Poultry Dishes	.3 to 4
Fried Chicken	.3 to 4

Meats, fish and poultry purchased from the store vary in quality and age; consequently, safe storage time in your refrigerator will vary.

New techniques are constantly being developed. Consult the College or County Extension Service of your local Utility Company for the latest information on freezing and storing foods.

*U.S. Department of Agriculture 7

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