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FOOD STORAGE TIPS
Foods J Refrigerator J Freezer J Storage Tips
FISH AND SHEL_EFISH ......
Fish
Fatty Fish (mackerel,
trout,salmon)
Lean Fish (cod,
flounder, etc)
Frozen or Breaded
Shellfish
Shrimp (uncooked)
Crab
Cooked Fish or
Shellfish
1-2 Days
1-2 Days
na
1-2 Days
3-5 Days
2-3 Days
2-3 Months
6 Months
3 Months
12 Months
10 Months
3 Months
Keep in original wrapper and store in coldest
part of refrigerator. Package in vapor-proof
and moisture proof wrap for freezer. Freeze at
0°R Thaw in refrigerator or
Check date code. Freeze in original packag-
ing.
To freeze package in vapor-proof and mois-
ture-proof container.
Fresh, Uncooked
Chops
Ground
Roast
Bacon
Sausage
Steak
Poultry
Lunch meat
Cooked
Meat
Poultry
Ham
2-4 Days
1 day
2-4 Days
1-2 weeks
1-2 Days
2-4 Days
1 day
3-5 Days
2-3 Days
2-3 Days
1-2 weeks
6-12 Months
3-4 months
6-12 Months
1-2 Months
1-2 Months
6-9 Months
12 Months
1 month
2-3 Months
4-5 months
1-2 Months
Check date code for use. Store in coldest part
of refrigerator in original packaging. Add more
packaging in moisture-proof and vapor-proof
container for freezing. Recommended refrig-
erator temperature 33°F to 36°F and freezer
temperature 0°F to 2°R
Check date code for use. Store in coldest part
of refrigerator in original packaging. Package
in moistureproof and vapor-proof container for
freezing.
Sources :
American MeatInstitute Foundation. 1994. Yellowpages: answers to predictable questions consumersask about meat and poultry.
American MeatInstitute
Food Marketing Institute.1999. The food keeper.Food Marketing Institute, Washington,D.C.
F reeland-Graves,J.H. and G.C. Peckham. 1996. Foundationsof food preparation,6th ed. Prentice-Hall,Inc. Englewood Cliffs,NJ.
Hillers,V.N. 1993. Storingfoods at home. Washington State UniversityCooperative Extension,Pullman,WA. Publ. EB 1205.
NationalRestaurantAssociation.2001. Becool-chill out! Refrigeratepromptly.NationalRestaurantAssociation Education
FoundationlAsInternationalFood Safety Council, Washington,D.C.
USDA.1997. Basics for handling food safely.U.S. Departmentof Agriculture, Food Safety and InspectionService,Washington, D.C.
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