Food safty tip # 4

Chill – refrigerate promptly Bacteria multiply fastest at temperatures between 4°C (40°F) and 60°C (140°F), so chilling food properly is one of the most effective ways to reduce the risk of food borne illness. Chill leftovers and takeout foods within 2 hours. Keep the fridge at 4◦C (40◦F) or below and use an appliance thermometer to check the temperature. - See more at: http://befoodsafe.ca/be-food-safe/4-simple-steps-clean-separate-cook-chill/#sthash.G06qEjv5.dpuf

 

STORAGE CHART

Télécharger: Storage Chart

	Refrigerator  4ºC (40ºF)	Freezer  -18ºC (0ºF)
Fresh meat
Beef – Steaks, Roasts	2-4 days	10-12 months
Pork-Chops, Roasts	2-4 days	8-12 months
Lamb-Chops, Roasts	2-4 days	8-12 months
Veal Roasts	3-4 days	8-12 months
Fresh poultry
Chicken, Turkey – whole	2-3 days	1 year
Chicken, Turkey – pieces	2-3 days	6 months
Fresh fish
Lean fish (e.g., cod, flounder)	3-4 days	6 months
Fatty fish (e.g., salmon)	3-4 days	2 months
Shellfish (e.g., clams, crab, lobster)	12-24 hours	2-4 months
Scallops, Shrimp, Cooked Shellfish	1-2 days	2-4 months

- See more at: http://befoodsafe.ca/be-food-safe/storage-chart/#sthash.ZV4ZSnRx.dpuf


Reference:  http://befoodsafe.ca/be-food-safe/storage-chart/

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