Publicidad
Idiomas disponibles
Idiomas disponibles
Foods
Meat
Fresh, Uncooked
Chops
Ground
Roast
Bacon
Sausage
Steak
Poultry
Lunch meat
Cooked
Meat
Poultry
Ham
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 Foundation¼s
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.
DA68-02981N-07.indb 55
Refrigerator
Freezer
2-4 Days
6-12 Months
1 Day
3-4 Months
2-4 Days
6-12 Months
1-2 Weeks
1-2 Months
1-2 Days
1-2 Months
2-4 Days
6-9 Months
1 Day
12 Months
3-5 Days
1 Month
2-3 Days
2-3 Months
2-3 Days
4-5 Months
1-2 weeks
1-2 Months
Storage Tips
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 ºF to 36 ºF (or 1 °C to
2 °C ) and freezer temperature 0 ºF to
2 ºF (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.
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