Samsung RFG29PHD User Manual page 21

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FISH AND SHELLFISH
Fish
Fatty Fish (mackerel,
trout, salmon)
1-2 Days 2-3 Months
Lean Fish (cod, floun-
1-2 Days 6 Months
der, etc)
Frozen or Breaded na 3 Months
Keep in original wrapper and store in coldest part of refrigera-
tor. Package in vapor-proof and moisture proof wrap for freezer.
Freeze at 0°F(or -18°C ). Thaw in refrigerator or check date code.
Freeze in original packaging.
Shellfish
Shrimp (uncooked) 1-2 Days 12 Months
Crab 3-5 Days 10 Months
To freeze, package in vapor-proof and moisture-proof container.
Cooked Fish or
2-3 Days 3 Months
Shellfish
MEA T
Fresh, Uncooked
Chops
Ground
Roast
Bacon
Sausage
Steak
Poultry
Lunch meat
Cooked
2-4 Days
1 Day
2-4 Days
1-2 Weeks
1-2 Days
2-4 Days
1 Day
3-5 Days
6-12 Months
3-4 Months
6-12 Months
1-2 Months
1-2 Months
6-9 Months
12 Months
1 Month
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°F to 36°F (or 1°C to 2°C ) and freezer temperature 0°F to 2°F
(or -18°C to -16°C )
Meat
Poultry
Ham
2-3 Days
2-3 Days
1-2 weeks
2-3 Months
4-5 Months
1-2 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.
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 keepen 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 FoundationlAs 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.