Samsung RFG296HD Manual Del Usuario página 21

FISH AND SHELLFISH
Fish
Fatty Fish (mackerel,
trout, salmon)
1-2 Days 2-3 Months
Lean Fish (cod, floun-
1-2 Days 6 Months
der, etc)
Frozen or Breaded na 3 Months
Keep in original wrapper and store in coldest part of refrigera-
tor. Package in vapor-proof and moisture proof wrap for freezer.
Freeze at 0°F(or -18°C ). Thaw in refrigerator or check date code.
Freeze in original packaging.
Shellfish
Shrimp (uncooked) 1-2 Days 12 Months
Crab 3-5 Days 10 Months
To freeze, package in vapor-proof and moisture-proof container.
Cooked Fish or
2-3 Days 3 Months
Shellfish
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. Package in moisture-proof and vapor-proof
container for freezing. Recommended refrigerator temperature
33°F to 36°F (or 1°C to 2°C ) and freezer temperature 0°F to 2°F
(or -18°C to -16°C )
Check date code for use. Store in coldest part of refrigerator in
original packaging. Package in moisture-proof and vapor-proof
container for 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. Freeland-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 Foundationl/4s 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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