Samsung RF23HSESBSR-AA - Manual (Page 49)

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.
Package in vapor-proof and moisture proof
wrap for freezing. Freeze at 0 ºF (or -18 °C ).
Thaw in refrigerator or check date code. Freeze
in original packaging.
Lean Fish (cod, flounder,
etc)
1-2 Days 6 Months
Frozen or Breaded na 3 Months
Shellfish
Shrimp (uncooked) 1-2 Days 12 Months
To freeze, package in vapor-proof and mois-
ture-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.
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 tempera-
ture 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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