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Les langues disponibles
Les langues disponibles
Foods
Shellfish
Shrimp (uncooked)
Crab
Cooked Fish or Shellfish
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.
DA68-02953A-00.indb 34
Refrigerator
Freezer
1-2 Days
12 Months
3-5 Days
10 Months
2-3 Days
3 Months
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
English - 34
Storage Tips
To freeze, package in vapor-proof and moisture-
proof container.
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 tem-
perature 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.
13. 10. 11.
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