Alimentos

Refrigerador

Congelador

Recomendaciones de almacenamiento

 

 

 

 

PESCADOS Y MARISCOS

 

 

 

 

 

 

Pescados

 

 

 

 

 

 

 

Pescado graso

 

 

 

(caballa, trucha,

1-2 días

2-3 meses

Mantener en el envoltorio original y almacenar en

salmón)

 

 

el sector más frío del refrigerador. Envolver con un

 

 

 

material resistente a la humedad y al vapor para el

Pescado magro

1-2 días

6 meses

congelador. Congelar a 0 ºF (o -18 °C ). Descongelar

(bacalao, platija, etc.)

 

 

en el refrigerador o verificar el código de fecha.

 

 

 

Congelado o

N/A

3 meses

Congelar en su envoltorio original.

empanado

 

 

 

 

 

 

 

 

Mariscos

 

 

 

 

 

 

 

Camarones

1-2 días

12 meses

 

(crudos)

 

 

 

 

 

 

 

Para congelar, envolver en un recipiente resistente a la

Cangrejo

3-5 días

10 meses

humedad y al vapor.

 

 

 

Pescado o

2-3 días

3 meses

 

mariscos cocidos

 

 

 

 

 

 

 

 

CARNE

 

 

 

 

 

 

 

Fresca, cruda

 

 

 

 

 

 

 

Chuletas

2-4 días

6-12 meses

 

 

 

 

 

Molida

1 día

3-4 meses

Verificar el código de fecha antes de usar. Almacenar

 

 

 

Asada

2-4 días

6-12 meses

en el sector más frío del refrigerador en su envoltorio

 

 

 

Tocino

1-2 semanas

1-2 meses

original. Colocar dentro de un recipiente resistente al

 

 

 

vapor y a la humedad para congelar. La temperatura

Salchichas

1-2 días

1-2 meses

recomendada para el refrigerador es de 33 ºF a 36 ºF

Bistec

2-4 días

6-9 meses

(o 1 °C a 2 °C ) y para el congelador de 0 ºF a 2 ºF (o

-18 °C a -16 °C )

 

 

 

Aves

1 día

12 meses

 

 

 

 

 

Fiambres

3-5 días

1 mes

 

 

 

 

 

Cocida

 

 

 

 

 

 

 

Carne

2-3 días

2-3 meses

Verificar el código de fecha antes de usar. Almacenar

 

 

 

en el sector más frío del refrigerador en su envoltorio

Aves

2-3 días

4-5 meses

original. Colocar dentro de un recipiente resistente al

 

 

 

Jamón

1-2 semanas

1-2 meses

vapor y a la humedad para congelar.

 

 

 

 

F 02uncionamiento

Fuentes:

American Meat Institute Foundation. 1994. Páginas amarillas: respuestas a preguntas previsibles que los consumidores realizan con respecto a la carne y a las aves. American Meat Institute Food Marketing Institute. 1999. The food keeper. Food Marketing Institute, Washington, D.C. Freeland-Graves, J.H. y 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 RF323TEDBWW, RF323TEDBSR, RF323TEDBBC user manual Fuentes, Pescados Y Mariscos

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