Samsung RFG297 Series - Page 38

FOOD STORAGE TIPS
Foods Refrigerator Freezer Storage Tips
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 under cold run-
ning water.
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 :
AmericanMeat InstituteFoundation.1994.Yellow pages:answers to predictable questionsconsumers ask about meat and poultry.
AmericanMeat Institute
FoodMarketingInstitute.1999.The food keeper.Food MarketingInstitute,Washington,D.C.
Freeland-Graves,J.H. and G.C. Peckham. 1996. Foundationsof food preparation,6th ed. Prentice-Hall,Inc. EnglewoodCliffs,NJ.
Hillers,V.N. 1993.Storingfoods at home.WashingtonState UniversityCooperativeExtension,Pullman,WA. Publ. EB 1205.
NationalRestaurantAssociation. 2001. Becool-chill out] Refrigeratepromptly.National RestaurantAssociation Education
FoundationlAsInternationalFoodSafetyCouncil,Washington, D.C.
USDA.1997. Basics for handlingfood safely.U.S. Departmentof Agriculture,FoodSafety and InspectionService,Washington, D.C.
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