To help assure quality, some products have "open dates" on the package. Product
dating is optional on most products. Dates may also be "coded" by the
manufacturer and only understood by them. The most commonly used open dates are:
Sell-by Date: This is the last recommended day of sale, but allows for home
storage and use. The date is given after the statement, "Sell by (a date)."
Breads and baked goods may have "sell-by dates."
Use-by Date: Tells how long the product will retain top quality after you
buy it. You will find this date after the statement, "Use by." Some packaged
goods have "use-by dates."
Expiration Date: This is the last day the product should be used or eaten.
You may find this date after the statement, "Do not use after (date)." Eggs may
have "expiration dates."
Pack Date: Canned or packaged foods may have dates that tell you when the
product was processed. This does not tell how long the food will be good.
These are guidelines; if a food is not properly handled, its storage life
will be shortened. Follow these tips for purchasing top-quality foods that have
been handled safely.
Look for packages of food that are not torn or broken.
Refrigerated food should feel cold (less than 45 °F) and frozen food should
be frozen solid. Purchase these foods last.
When shopping, place packaged raw meat, poultry and fish in plastic bags and
keep from contact with other foods.
Take perishable foods home quickly to refrigerate. If travel time will
exceed one hour, pack fresh meats in a cooler with ice and keep in the
passenger area of the car in warm weather.
At home, refrigerate perishable food immediately. The "DANGER ZONE" for most
food is between 40 to 140 °F. Bacteria grow most rapidly in this range
of temperatures, doubling in number in as little as 20 minutes.
RECOMMENDED TIMES FOR REFRIGERATOR AND FREEZER FOOD
STORAGE FOOD
REFRIGERATOR
FREEZER
DAIRY Fresh milk 5- 7 days
*
Buttermilk 1-2 weeks
*
Canned milk (opened) 3-5 days *
Cream (unwhipped) 10 days * Cream (whipped) 1
day 2 months Sour cream 4 weeks *
Yogurt, cottage cheese 7 days (after "sell-by date") *
Hard cheese, grated cheese 6-12 weks 6-12 months
Cheese spreads 3-4 weeks * Butter/margarine
2 weeks 9 months Ice cream * 2 months
EGGS Fresh in shell 3 weeks *
Hard cooked 1 week * MEATS, FRESH
Beef roasts, steaks 3-5 days 6-12 monhts Chicken
or turkey, pieces 1-2 days 9-12 months Chicken or
turkey, whole 1-2 days 1 year Duck or goose
1-2 days 6 months
Game birds 1-2 days 6 months Giblets 1-2
days 3-4 months Ground meat or stew 1-2 days
3-4 months Lamb, roasts or chops 3-5 days 6-9
months Pork, roasts or chops 3-5 days 4-6 months
Pre-stuffed pork and lamb chops or chicken breasts 1 day
* Sausage 1-2 days 1-2 months
Variety meats: heart, liver, tongue, etc. 1-2 days 3-4 months
Venison, roasts, steaks, chops 3-5 days 6-12 months
MEATS, COOKED Smoked breakfast sausage 7 days
1-2 months Whole ham (fully cooked) 7days 1-2
months Half ham (fully cooked) 3-5 days 1-2 months
Ham slices (fully cooked) 3-4 days 1-2 months
Canned ham ("keep refrigerated"
label) 6-9 months * Hotdogs, luncheon meats
(unopened) 2 weeks 1-2 months Hotdogs, luncheon
meats (opened) 3-7 days 1-2 months Cooked, leftover
meat 3-4 days 2-3 months Leftover gravy and meat
broth 1-2 days 2-3 months Cooked, leftover poultry
3-4 days 4-6 months Cooked, leftover chicken nuggets
or patties 1-2 days 1-3 months SEAFOOD, FRESH
Fresh lean fish: cod, flounder, trout, haddock, halibut,
pollack, perch 1-2 days 4-6 months Fresh fatty
fish: mullet, smelt, salmon,mackerel, bluefish, tuna and swordfish
1-2 days 2-3 months Live crabs and lobster same day
purchased * Live mussels and clams 2-3 days *
Live oysters 7-10 days *
Shucked mussels and clams 1-2 days 3- 4 months
Shucked oysters 5-7 days 3-4 months
Shrimp, crabmeat 2-3 days 4 months Scallops
2-3 days 3 months COOKED FISH Fish sticks
* 18months Bread shrimp, commercial * 1
year Cooked pieces 3-4 days 3 months
FRUITS, FRESH Apples 1 months 8-12 months
Apricots, grapes, nectarines, peaches, pears, plums 3-5 days
8-12 months Avocados 3-5 days 8-12 months
Bananas, plantains * 8-12 months Berries,
cherries 2-3 days 8-12 months Grapefruit, lemons,
limes, oranges 2 weeks 4-6 months Guavas, papayas
1-2 days 8-12 months
Kiwis 3-5 days 4-6 months Mangoes *
8-12 months Melons 1 week 8-12 months
Pineapple 2-3 days 4-6 months VEGETABLES, FRESH
Artichokes 1 week * Asparagus
2-3 days 8-12 months Beets, carrots 2 weeks
8-12 months Beans, broccoli, lima beans, peas, summer squash
3-5 days 8-12 months Cauliflower 1 week
8-12 months Cilantro, parsley 2-3 days *
Corn use immediately for best flavor 8-12 months
Green onions 3-5 days * Celery, cabbage, chilies,
green beans, peppers, tomatoes 1 week 8-12 months
Greens: colards, kale, mustard, spinach, swiss chard 3-5 days 8-12
months Lettuce and
salad greens 1 week * Mushrooms, okra 1-2
days 8-12 months Radishes 2 weeks *
Squash, hard * 8-12 months BAKED PRODUCTS
BREADS: Store at room temperature. Storing in the
refrigerator promotes staling. Use the date as a guide or use within 3
to 7 days. Bread, yeast * 6-12 months
Muffins, rolls, quick breads * 2-4 months
Pancakes and waffles * 1-2 months COOKIES
Baked * 4-6 months Unbaked dough 2-3
days 6 months CAKES: Store at room temperature,
except for cheesecake. Best used within 3 to 7 days Angel and
sponge * 4-6 months Cheese 3-7 days 4-6
months Fruit * 1 year
Layer cake (butter cream icing or plain) * 6 months
PASTRIES: Store at room temperature. Best used within 1 to 3
days Danish * 3 months Doughnuts
* 3 months PIES Chiffon pie, pumpkin
pie 1-2 days 1 month Fruit pie 1-2 days
1 year Unbaked fruit pies * 8 months
* Storage here not recommended due to safety or quality issues.
STORAGE GUIDELINES For best results in maintaining product quality
practice the rule: FIRST IN, FIRST OUT. This means you use the oldest products
first and the newest products later. A good practice in the home is to place
the newly purchased products in back of the same products already on the shelf.
It may help to write purchase dates on products without "open dates" on the
package. Follow recommended storage times for the refrigerator and freezer.
Freezer:
Keep freezer temperature at or below 0 °F. A good indication of proper
temperature is that ice cream will be frozen solid.
Use moisture-proof, freezer-weight wrap. Examples are foil, freezer bags and
freezer paper. Label and date all packages.
Food stored beyond the recommended time will be safe to eat, but eating
quality (flavor and texture) and nutritive value will be less.
Keep an inventory of freezer contents.
Refrigerator:
Use a thermometer to check that temperature remains between 34 and 40 °F at
all times. Avoid frequently opening the refrigerator door, especially
in hot weather.
Wrapping perishable food prevents the loss of flavor and the mixing of
flavor and odors.
Raw meat, fish, poultry, shucked shellfish and shrimp should be wrapped
securely so they do not leak and contaminate other foods. Place the
store packages in a leak-proof plastic bag or place the package on a
plate to contain any juices. Clean up leaks with warm soapy water and
sanitize with a solution of 1 teaspoon chlorine bleach to 1 quart water.
Cooked meats and leftovers should be tightly wrapped to prevent drying out.
Avoid cross contamination of other foods in the refrigerator by live
shellfish.
Do not store live shellfish in water or in an air-tight container where they
could suffocate and die. Store in a shallow dish covered with damp
paper towels. Discard shellfish that has died in storage.
Kalo mau lengkapnya bisa KLIK :
http://whatscookingamerica.net/Information/FreezerChart.htm
Semoga info bisa membantu.
aryakinan.blogspot.com
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