Foods | Refrigerator | Freezer | Storage Tips | |
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Fish |
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Fatty Fish (mackerel, |
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trout, salmon) | Keep in original wrapper and store in coldest part of refrigerator. Pack- | |||
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Lean Fish (cod, flounder, |
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6 Months | age in | |||
etc) | ||||
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| Thaw in refrigerator or Check date code. Freeze in original packaging. | ||
Frozen or Breaded | n/a | 3 Months | ||
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Shellfish |
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Shrimp (uncooked) | 12 Months |
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Crab | 10 Months | Freeze package in vapor and | ||
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Cooked Fish or Shellfish | 3 Months |
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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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Roast |
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| Check date code for use. Store in coldest part of refrigerator in original | |
Bacon | ||||
packaging. Use additional moisture and | ||||
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Sausage | ing. Recommended refrigerator temperature 33ºF to 36ºF and freezer | |||
temperature 0ºF to 2ºF | ||||
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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 refrigerator in original | |||
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Poultry | packaging. Place package in moisture and | |||
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Ham | ||||
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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.
National Restaurant Association. 2001. Be
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