Samsung RF28HFEDBSG User Manual - Page 35
of food preparation, 6th ed. Prentice-Hall, Inc. Englewood Cliffs, NJ. Hillers, V.N. 1993. Storing
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operating Foods Shellfish Shrimp (uncooked) Crab Cooked Fish or Shellfish MEAT Fresh, Uncooked Chops Ground Roast Bacon Sausage Steak Poultry Lunch meat Cooked Meat Poultry Ham Refrigerator Freezer 1-2 Days 3-5 Days 2-3 Days 12 Months 10 Months 3 Months 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 2-3 Days 2-3 Days 1-2 weeks 2-3 Months 4-5 Months 1-2 Months Storage Tips To freeze, package in vapor-proof and moistureproof container. Check date code for use. Store in coldest part of refrigerator in original packaging. Package in moisture-proof and vapor-proof container for freezing. Recommended refrigerator temperature 33 ºF to 36 ºF (or 1 °C to 2 °C ) and freezer temperature 0 ºF to 2 ºF (or -18 °C to -16 °C ) 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 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. DA68-02953A-10.indb 35 English - 35 2015. 11. 6. �� 11:12