Foods | Refrigerator | Freezer | Storage Tips | |
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FISH AND SHELLFISH |
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Fish |
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Fatty Fish (mack- | Keep in original wrapper and store in coldest part of | |||
erel, trout, salmon) | ||||
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Lean Fish (cod, | 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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| Check date code for use. Store in coldest part of | |
Roast | ||||
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| refrigerator in original packaging. Package in moisture- | |
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 | Check date code for use. Store in coldest part of | |||
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Poultry | refrigerator in original packaging. Package in moisture- | |||
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Ham | ||||
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02operating
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
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2012.3.31 9:50:5 AM