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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