16
Meat and fish
Preparation
Maximum storing time (month)
Steak
Wrapping in a foil
6-8
Lamb meat
Wrapping in a foil
6-8
Veal roast
Wrapping in a foil
6-8
Veal cubes
In small pieces
6-8
Lamb cubes
In pieces
4-8
Minced meat
In packages without using
spices
1-3
Giblets (pieces)
In pieces
1-3
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
