Samsung RF263BEAEWW Sources, Operating, operating, Foods, Refrigerator, Freezer, Storage Tips

Foods	Refrigerator	Freezer	Storage Tips
FISH AND SHELLFISH
Fish
Fatty Fish (mack -	1-2 Days	2-3 Months	Keep in original wrapper and store in coldest part of
erel, trout, salmon)
			refrigerator. Package in vapor-proof and moisture
Lean Fish (cod,	1-2 Days	6 Months	proof wrap for freezer. Freeze at 0ºF(-18°C ). Thaw
flounder, etc)			in refrigerator or check date code. Freeze in original
			packaging.
Frozen or Breaded	na	3 Months
Shellfish
Shrimp (uncooked)	1-2 Days	12 Months
Crab	3-5 Days	10 Months	To freeze, package in vapor-proof and moisture-proof
			container.
Cooked Fish or	2-3 Days	3 Months
Shellfish
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 of
Roast	2-4 Days	6-12 Months
			refrigerator in original packaging. Package in moisture-
Bacon	1-2 Weeks	1-2 Months
			proof and vapor-proof container for freezing. Recom -
Sausage	1-2 Days	1-2 Months	mended refrigerator temperature 33ºF to 36ºF (or 1°C
			to 2°C ) and freezer temperature 0ºF to 2ºF (or -18°C
Steak	2-4 Days	6-9 Months
			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
Poultry	2-3 Days	4-5 Months	refrigerator in original packaging. Package in moisture-
			proof and vapor-proof container for freezing.
Ham	1-2 weeks	1-2 Months

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-

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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