Operating your Samsung refrigerator
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Operating your Samsung refrigerator
Foods
Refrigerator
Freezer
Storage Tips
FISH AND SHELLFISH
Fish
Fatty Fish (mackerel,
trout, salmon)
1-2 Days
2-3 Months
Keep in original wrapper and store in coldest part of refrigerator. Pack-
age in vapor-proof and moisture proof wrap for freezer. Freeze at 0ºF.
Thaw in refrigerator or Check date code. Freeze in original packaging.
Lean Fish (cod, flounder,
etc)
1-2 Days
6 Months
Frozen or Breaded
n/a
3 Months
Shellfish
Shrimp (uncooked)
1-2 Days
12 Months
Freeze package in vapor and moisture-proof container.
Crab
3-5 Days
10 Months
Cooked Fish or Shellfish
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. Use additional moisture and vapor-proof container for freez-
ing. Recommended refrigerator temperature 33ºF to 36ºF and freezer
temperature 0ºF to 2ºF
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. Place package in moisture 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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