Sources:

Foods

Refrigerator

Freezer

Storage Tips

Fish

 

 

 

 

 

 

 

Fatty Fish (mackerel,

1-2 Days

2-3 Months

Keep in original wrapper and store in coldest

trout, salmon)

 

 

part of refrigerator. Package in vapor-proof and

 

 

 

Lean Fish (cod, fl ounder,

 

 

1-2 Days

6 Months

moisture proof wrap for freezer. Freeze at 0 ºF(or

etc)

-18 °C ). Thaw in refrigerator or check date code.

 

 

Frozen or Breaded

na

3 Months

Freeze in original packaging.

 

 

 

 

 

Shellfi sh

 

 

 

 

 

 

 

Shrimp (uncooked)

1-2 Days

12 Months

 

 

 

 

To freeze, package in vapor-proof and moisture-

Crab

3-5 Days

10 Months

proof container.

 

 

 

Cooked Fish or Shellfi sh

2-3 Days

3 Months

 

 

 

 

 

MEAT

 

 

 

Fresh, Uncooked

 

 

 

 

 

 

 

Chops

2-4 Days

6-12 Months

 

 

 

 

 

Ground

1 Day

3-4 Months

 

 

 

 

Check date code for use. Store in coldest part

Roast

2-4 Days

6-12 Months

 

 

 

of refrigerator in original packaging. Package in

Bacon

1-2 Weeks

1-2 Months

moisture-proof and vapor-proof container for

 

 

 

Sausage

1-2 Days

1-2 Months

freezing. Recommended refrigerator temperature

33 ºF to 36 ºF (or 1 °C to 2 °C ) and freezer

 

 

 

Steak

2-4 Days

6-9 Months

temperature 0 ºF to 2 ºF (or -18 °C to -16 °C )

Poultry

1 Day

12 Months

 

 

 

 

 

Lunch meat

3-5 Days

1 Month

 

 

 

 

 

Cooked

 

 

 

 

 

 

 

Meat

2-3 Days

2-3 Months

Check date code for use. Store in coldest part

 

 

 

of refrigerator in original packaging. Package in

Poultry

2-3 Days

4-5 Months

moisture-proof and vapor-proof container for

 

 

 

 

 

 

Ham

1-2 weeks

1-2 Months

freezing.

 

 

 

 

02 OPERATINGManual background

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. Freeland-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 Foundation¼s 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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Samsung RF221NCTABC user manual Sources, Foods, Refrigerator, Freezer, Storage Tips