Samsung RFG297AARS Operating your SAMSUNG French Door Refrigerator, Food Storage Tips, Foods

Operating your SAMSUNG French Door Refrigerator

Food Storage Tips

Foods

Refrigerator

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 0°F. Thaw in refrigerator or under cold run-
flounder, etc)
			ning water.
Frozen or Breaded	na	3 Months	Check date code. Freeze in original packag-
			ing.
Shellfish
Shrimp (uncooked)	1-2 Days	12 Months	To freeze package in vapor-proof and mois-
			ture-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 33°F to 36°F and freezer
			temperature 0°F to 2°F.
Sausage	1-2 Days	1-2 Months
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 moistureproof and vapor-proof container for
Ham	1-2 weeks	1-2 Months
			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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