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Idiomas disponibles
Idiomas 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-05.indb 35
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 - 35
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.
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