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Food Storage Information
12
FROZEN FOOD:
Wipe containers before storing to avoid needless spills.
Hot food should be allowed to cool before storing in the freezer. This will prevent unnecessary energy
use.
When storing meats, keep in the original
packaging or rewrap as necessary.
Proper freezer storage requires correct packaging. All foods must be in pack- ages, which do not
allow the flow of air or moisture in, or out. Improper stor- age will result in odor and taste transfer and
will result in the drying out of the improperly packaged food.
Follow package or container instructions for proper storage.
Packaging Recommendations:
Plastic containers with air tight lids
Heavy duty aluminum foil
Plastic wrap made from saran film
Self-sealing plastic bags
Do not refreeze defrosted/thawed foods.
It is recommended that the freezing date be marked on the packaging.
These are some suggestions for safe storage:
TV Dinners 3 - 4 Months
Fresh Shrimp, scallops, crawfish 3 - 6 Months
Hamburger & stew meats 3 - 4 Months
Ground Turkey, veal, pork 3 - 4 Months
Chops 4 - 6 Months
Steaks 6 - 12 Months
Chicken or turkey, whole 1 year
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