Food Storage Tips - Samsung RFG238 Serie Manual De Usuario

FOOD STORAGE TIPS
Foods Fridge Freezer I Storage Tips
FISH AND SHELLFISH ......
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
n/a
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 running
water.
Check date code. Freeze in original packag-
ing.
Freeze package in vapor and moisture-proof
container.
MEAT
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 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.
F reeland-Graves,J.H. and G.C. Peekham. 1996. Foundationsof food preparation, 6th ed. Prentice-Hall,Inc. Englewood Cliffs, NJ.
Hillers,V.N. 1993. Storing foods at home. WashingtonState UniversityCooperativeExtension, Pullman,WA. Publ. EB 1205.
National RestaurantAssociation. 2001. Be cool-chill out! Refrigeratepromptly. National RestaurantAssociation Education
Foundationl_s InternationalFood Safety Council, Washington, D.C.
USDA. 1997. Basics for handling food safely. U.S. Departmentof Agriculture, Food Safety and Inspection Service,Washington, D.C.