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Operating _39
02
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. Pack-
age in vapor-proof and moisture proof wrap for freezer. Freeze at 0ºF.
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 moisture-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. Add more packaging in moisture-proof and vapor-proof
container for freezing. Recommended refrigerator temperature 33ºF to
36ºF and freezer temperature 0ºF to 2ºF
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 regrigerator 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. 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 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.