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Operating your Samsung refrigerator

32_ Operating your Samsung refrigerator

Foods Refrigerator Freezer Storage Tips

FISH AND SHELLFISH

Fish

Fatty Fish (mackerel,

trout, salmon)

1-2 Days 2-3 Months

Keep in original wrapper and store in coldest part of refrigerator. Pack

age in vapor-proof and moisture proof wrap for freezer. Freeze at 0ºF.

Thaw in refrigerator or Check date code. Freeze in original packaging.

Lean Fish (cod, ﬂounder,

etc)

1-2 Days 6 Months

Frozen or Breaded n/a 3 Months

Shellﬁsh

Shrimp (uncooked) 1-2 Days 12 Months

Freeze package in vapor and moisture-proof container.Crab 3-5 Days 10 Months

Cooked Fish or Shellﬁsh 2-3 Days 3 Months

MEAT

Fresh, Uncooked

Chops 2-4 Days 6-12 Months

Check date code for use. Store in coldest part of refrigerator in original

packaging. Use additional moisture and vapor-proof container for freez

ing. Recommended refrigerator temperature 33ºF to 36ºF and freezer

temperature 0ºF to 2ºF

Ground 1 Day 3-4 Months

Roast 2-4 Days 6-12 Months

Bacon 1-2 Weeks 1-2 Months

Sausage 1-2 Days 1-2 Months

Steak 2-4 Days 6-9 Months

Poultry 1 Day 12 Months

Lunch meat 3-5 Days 1 Month

Cooked

Meat 2-3 Days 2-3 Months

Check date code for use. Store in coldest part of refrigerator in original

packaging. Place package in moisture and vapor-proof container for

freezing.

Poultry 2-3 Days 4-5 Months

Ham 1-2 weeks 1-2 Months

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.

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