Samsung RFG237AARS user manual Food Storage Tips, Foods, Fridge, Freezer, Sources, Operating _41

FOOD STORAGE TIPS

Foods	Fridge	Freezer	Storage Tips
FISH AND SHELLFISH
Fish
Fatty Fish (mackerel,	1-2 Days	2-3 Months	Keep in original wrapper and store in coldest
trout,salmon)			part of refrigerator. Package in vapor-proof
			and moisture proof wrap for freezer. Freeze
Lean Fish (cod,	1-2 Days	6 Months
			at -18℃. Thaw in refrigerator or under cold
flounder, etc)
			running water.
Frozen or Breaded	n/a	3 Months	Check date code. Freeze in original packag-
			ing.
Shellfish
Shrimp (uncooked)	1-2 Days	12 Months	Freeze package in vapor and moisture-proof
			container.
Crab	3-5 Days	10 Months
Cooked Fish or	2-3 Days	3 Months
Shellfish
MEAT
Fresh, Uncooked
Chops	2-4 Days	6-12 Months	Check date code for use. Store in coldest part
			of refrigerator in original packaging. Add more
Ground	1 day	3-4 months
			packaging in moisture-proof and vapor-proof
Roast	2-4 Days	6-12 Months
			container for freezing. Recommended refrig-
Bacon	1-2 weeks	1-2 Months	erator temperature 0.5℃ to 2℃ and freezer
Sausage	1-2 Days	1-2 Months	temperature -18℃to -16℃.
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 refrigerator in original packaging. Package
Poultry	2-3 Days	4-5 months
			in moisture proof and vapor-proof container
Ham	1-2 weeks	1-2 Months
			for freezing.

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.

F reeland-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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