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FOOD STORAGE TIPS
Foods Fridge Freezer Storage Tips
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. Package in vapor-proof
and moisture proof wrap for freezer. Freeze
at -18°C. Thaw in refrigerator or under cold
running water.
Lean Fish (cod,
flounder, etc)
1-2 Days 6 Months
Frozen or Breaded n/a 3 Months Check date code. Freeze in original packag-
ing.
Shellfish
Shrimp (uncooked) 1-2 Days 12 Months Freeze package in vapor 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 refrig-
erator temperature 0.5°C to 2°C and freezer
temperature -18°C to -16°F.
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 refrigerator in original packaging. Package
in moistureproof 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.
F reeland-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
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.