9
Bologna
sausage/salami
Should be packaged even if it has membrane
Chicken and turkey
Wrapping in a foil
4-6
Goose and duck
Wrapping in a foil
4-6
Deer, rabbit, wild boar
In 2.5 kg portions and as fillets
6-8
Fresswater
fishes
(salmon, carp)
After cleaning the bowesl and scales of the fish, eash and
dry it, and if necessary, cut off the tail and head
2
Lean fish: bass, turbot,
flounder
4
Fatty fishes (tunny,
bluefish)
2-4
Shellfish
Cleaned and in bags
4-6
Caviar
In its package, aluminum or plastic container
2-3
Snails
In salty water, aluminum or plastic container
3
Note: Frozen meat should be cooked as fresh meat after being thawed. If the meat is not cooked after being
thawed, it must not be re-frozen.
Dairy products
Preparation
Maximum storing
time (months)
Storing conditions
Packet
(homogenize) milk
In its own
packet
2-3
Pure milk
–
in its own packet
Cheese - excluding
white cheese
In slices
6-8
Original package may be used for short
storing period. It should be wrapped in foil
for longer periods.
Butter, margarine
In its package 6
Vegetables
and
fruits
Preparation
Maximum
storing
time (months)
String beans and
beans
Wash and cut into small pieces and boil in water
10-13
Beans
Hull and wash and boil in water
12
Cabbage
Cleaned and boil in water
6-8
Carrot
Clean and cut to slices and boil in water
12
Pepper
Cut the stem, cut into two pieces, remove the core and boil
in water
8-10
Spinach
Washed and boil in water
6-9
Cauliflower
Take the leaves apart, cut the heart into pieces, and leave it
in water with a little lemon juice for a while
10-12
Eggplant
Cut to pieces of 2cm after washing
10-12
Corn
Clean and pack with its stem or as sweet corn
12
Apple and pear
Peel and slice
8-10
Apricot and peach
Cut into two pieces and remove the stone
4-6
Strawberry
and
blackberry
Wash and hull
8-12
Cooked fruits
Adding 10 % of sugar in the container
12
Plum,
cherry,
sourberry
Wash and hull the stems
8-12
