Candy BCBF 174 FT - Page 46

EN - 45 -
Meat and sh Preparation
Maximum
Storing time
(month)
Steak Wrapping in a foil 6 - 8
Lamb meat Wrapping in a foil 6 - 8
Veal roast Wrapping in a foil 6 - 8
Veal cubes In small pieces 6 - 8
Lamb cubes In pieces 4 - 8
Minced meat In packages without using spices 1 - 3
Giblets (pieces) In pieces 1 - 3
Bologna sausage/salami
Should be packaged even if it has
membrane
Chicken and turkey Wrapping in a foil 4 - 6
Goose and Duck Wrapping in a foil 4 - 6
Deer, Rabbit, Wild Boar In 2.5 kg portions and as llets 6 - 8
Fresshwater shes (Salmon,
Carp, Crane, Siluroidea)
After cleaning the bowels and
scales of the sh, wash and dry
it; and if necessary, cut off the tail
and head.
2
Lean sh; bass, turbot,
ounder
4
Fatty shes (Tunny, Mackarel,
bluesh, anchovy)
2 - 4
Shellsh Cleaned and in bags 4 - 6
Caviar
In its package, aluminium or
plastic container
2 - 3
Snails
In salty water, aluminum or plastic
container
3
Note: Frozen meat should be cooked as fresh meat after being thawed. If the meat is not
cooked after being thawed, it must not be re-frozen.