Samsung RF4287HARS user manual Sources

Foods	Refrigerator	Freezer	Storage Tips
FISH AND SHELLFISH
Fish
Fatty Fish (mackerel,	1-2 Days	2-3 Months
trout, salmon)			Keep in original wrapper and store in coldest part of refrigerator. Pack-
Lean Fish (cod, flounder,
	1-2 Days	6 Months	age in vapor-proof and moisture proof wrap for freezer. Freeze at 0ºF.
etc)			Thaw 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 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 refrigerator in original
Bacon	1-2 Weeks	1-2 Months
			packaging. Package in moisture-proof and vapor-proof container for
Sausage	1-2 Days	1-2 Months	freezing. Recommended refrigerator temperature 33ºF to 36ºF and
			freezer temperature 0ºF to 2ºF
Steak	2-4 Days	6-9 Months
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 regrigerator in original
Poultry	2-3 Days	4-5 Months	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-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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