Samsung RF24FSEDBSR/AA User Manual page 30

Fish
Fatty Fish (mack-
erel, trout, salmon)
Lean Fish (cod,
flounder, etc)
Frozen or Breaded
Shellfish
Shrimp (uncooked)
Crab
Cooked Fish or
Shellfish
1-2 Days 2-3 Months
1-2 Days 6 Months
na 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°F(or -18°C ). Thaw
in refrigerator or check date code. Freeze in original
packaging.
1-2 Days 12 Months
3-5 Days 10 Months
2-3 Days 3 Months
To freeze, package in vapor-proof and moisture proof
container.
MEAT
Fresh, Uncooked
Chops
Ground
Roast
Bacon
Sausage
Steak
Poultry
Lunch meat
Cooked
Meat
Poultry
Ham
2-4 Days
1 Day
2-4 Days
i-2 Weeks
1-2 Days
2-4 Days
I Day
3-5 Days
2-3 Days
2-3 Days
1-2 weeks
6-12 Months
3-4 Months
6-12 Months
1-2 Months
1-2 Months
6-9 Months
12 Months
I Month
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 ai_d vapor-proof coIitaii_er for freezing. Recom-
mended 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°0 )
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 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 Foundation_As 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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