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operating
Foods
Refrigerator
Freezer
Storage Tips
FISH AND SHELLFISH
Fish
Fatty Fish (mack-
erel, 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 0ºF (or -18°C ). Thaw
in refrigerator or check date code. Freeze in original
packaging.
Lean Fish (cod,
fl ounder, etc)
1-2 Days
6 Months
Frozen or Breaded
na
3 Months
Shellfi sh
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
Shellfi sh
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. Package in moisture-
proof and vapor-proof container for freezing. Recom-
mended refrigerator temperature 33ºF to 36ºF (or 1°C
to 2°C ) and freezer temperature 0ºF to 2ºF (or -18°C
to -16°C )
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 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. 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.
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