Frozen Food:
•
Wipe containers before storing to avoid needless spills.
•
Hot
food
should
be
allowed
to
cool
before
storing
in
the
freezer.
This
will
prevent
unnecessary
energy
use.
•
When
storing
meats,
keep
in
the
original
packaging
or
rewrap
as
necessary
.
•
Proper
freezer
storage
requires
correct
packaging.
All
foods
must
be
in
pack-
ages,
which
do
not
allow
the
flow
of
air
or
moisture
in,
or
out.
Improper
stor-
age
will
result
in
odor
and
taste
transfer
and
will
result
in
the
drying
out
of
the
improperly
packaged
food.
•
Follow
package
or
container
instructions
for
proper
storage.
•
Packaging
Recommendations:
Plastic
containers
with
air
tight
lids
Heavy
duty
aluminum
foil
Plastic
wrap
made
from
saran
film
Self-sealing
plastic
bags
•
Do
not
refreeze
defrosted/thawed
foods.
•
It
is
recommended
that
the
freezing
date
be
marked
on
the
packaging.
These
are
some
suggestions
for
safe
storage:
•
TV
Dinners
3
-
4
Months
•
Fresh
Shrimp,
scallops,
crawfish
3
-
6
Months
•
Hamburger
&
stew
meats
3
-
4
Months
•
Ground
Turkey,
veal,
pork
3
-
4
Months
•
Chops
4
-
6
Months
•
Steaks
6
-
12
Months
•
Chicken
or
turkey,
whole
1
year
For
detailed
storage
chart
visit
FDA
website:
www.fda.gov
14
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