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Foods	Refrigerator	Freezer	Storage Tips
FISH AND SHELLFISH
Fish
Fatty Fish (mackerel, trout,	1-2 Days	2-3 Months	Keep in original wrapper and store in coldest part of refrig-
salmon)
			erator. Package in vapor-proof and moisture proof wrap
Lean Fish (cod, flounder,
	1-2 Days	6 Months	for freezer. Freeze at 0ºF. Thaw in refrigerator or Check
etc)
			date code. Freeze in original packaging.
Frozen or Breaded	na	3 Months
Shellfish
Shrimp (uncooked)	1-2 Days	12 Months	To freeze package in vapor-proof and moisture-proof
Crab	3-5 Days	10 Months
			container.
Cooked Fish or Shellfish	2-3 Days	3 Months
MEAT
Fresh, Uncooked
Chops	2-4 Days	6-12 Months
Ground	1 Day	3-4 Months
Roast	2-4 Days	6-12 Months	Check date code for use. Store in coldest part of
Bacon	1-2 Weeks	1-2 Months	refrigerator in original packaging. Add more packaging
			in moisture-proof and vapor-proof container for freezing.
Sausage	1-2 Days	1-2 Months
			Recommended refrigerator temperature 33ºF to 36ºF and
Steak	2-4 Days	6-9 Months	freezer temperature 0ºF to 2ºF
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 regrig-
Poultry	2-3 Days	4-5 Months	erator in original packaging. Package in moisture-proof
			and vapor-proof container for freezing.
Ham	1-2 weeks	1-2 Months

02 OPERATING

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, Wash- ington, 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 Educa- tion 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.

Operating _35