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Storage time chart (1)
Time and method of storage of fresh foods in the refrig-
erator
Notation:
X usual storage time
x possible storage time (concerns to really fresh product only)
Foods Storage time in days Method of packaging
12 3456 7
Raw meat XX x x x cling film, airtight
Cooked meat XX Xx x x dish covered
Roasted meat XX Xx x dish covered
Raw minced meat X dish covered
Roasted minced meat XX x x dish covered
Cold cuts, Vienna sausage XX xx cling film, cellophane, grease-proof paper
Fresh fish X x x cling film, airtight
Cooked fish XX x x dish covered
Fried fish XX x x x dish covered
Tinned fish, open X x x dish covered
Fresh chicken XX Xx x x cling film, airtight
Fried chicken XX Xx x x dish covered
Fresh hen XX x x x cling film, airtight
Boiled hen XX x x x dish covered
Fresh duck, goose XX Xx x x cling film, airtight
Roasted duck, goose XX XXx x x dish covered
Butter unopened XX XXXX Xoriginal packaging
Butter opened XX x x x x x original packaging
Milk in a plastic bag XX Xx x original packaging
Cream XX x x plastic box
Sour cream XX XXx x x plastic box
Cheese (hard) XXXXXX Xaluminium foil
Cheese (soft) XX XXx x x cling film
Curds XX XXx x x cling film
Egg XX XXXX X
Spinach, sorrel XX x x cling film
Green peas, green beans XX XXx x x cling film
Mushroom XX x x x cling film
Carrot, roots XX XXXX Xcling film
Bell-pepper XX x x x cling film
Tomato XX XXXX Xcling film
Cabbage XX XXXx x cling film
Quickly rotting fruits (strawberry,
raspberry, etc.) XX Xx x cling film
Other fruits XX XXx x x cling film
Tinned fruits opened XX Xx x dish covered
Cakes filled with cream XX x x dish covered