Samsung RF197 Series User Manual page 26

Oporatn
Fish
Fatty Fish (mackerel,
trout, salmon)
Lean Fish (cod, flounder,
etc)
Frozenor Breaded
1-2 Days 2-3 Months
1-2 Days 6 Months
n/a 3 Months
Keep in original wrapper and store in coldest part of refrigerator.Pack-
age invapor-proof and moisture proof wrap for freezer. Freezeat 0°R
Thaw in refrigerator or Check date code. Freezein original packaging.
Shellfish
Shrimp (uncooked) 1-2 Days 12 Months
Crab 3-5 Days 10 Months Freezepackage in vapor and moisture-proof container.
Cooked Fish or Shellfish 2-3 Days 3 Months
MEAT
Fresh, Uncooked
Chops
Ground
Roast
Bacon
Sausage
Steak
Poultry
Lunch meat
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. Use additional moisture and vapor-proof container for freez-
ing. Recommended refrigeratortemperature 33°F to 36°F and freezer
temperature 0°F to 2°F
Cooked
Meat 2-3 Days 2-3 Months
Poultry 2-3 Days 4-5 Months
Ham 1-2 weeks 1-2 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.
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. Stor-
ing 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 Foundationl/4s
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.