Samsung RF220NCTASP-AA - Manual (Page 27)

02 OPERA
TING
Foods Refrigerator Freezer Storage Tips
Fish
Fatty Fish (mackerel,
trout, salmon)
1-2 Days 2-3 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 ºF(or
-18 °C ). Thaw in refrigerator or check date code.
Freeze in original packaging.
Lean Fish (cod, fl ounder,
etc)
1-2 Days 6 Months
Frozen or Breaded na 3 Months
Shellfi sh
Shrimp (uncooked) 1-2 Days 12 Months
To freeze, package in vapor-proof and moisture-
proof container.
Crab 3-5 Days 10 Months
Cooked Fish or Shellfi sh 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. 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 )
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. Package in
moisture-proof 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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