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These food safety tips were compiled from a Muscle & Fitness magazine and
my Betty Homes & Gardens cookbook. Since we all cook in bulk now (lol), food
safety is important because you can't work out if you are hugging the toilet due
to food poisoning!
Food
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Fridge (36° - 40°)
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Freezer (0° or lower)
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| Cooked poultry, meat, poultry dishes |
3-4 days |
4-6 months |
| Fresh poultry (whole) |
1-2 days |
12 months |
| Fresh chicken pieces |
1-2 days |
9 months |
| Fresh turkey pieces |
1-2 days |
6 months |
| Fatty fish |
1-2 days |
4 months |
| Lean fish |
1-2 days |
8 months |
| Fresh steaks (beef) |
3-5 days |
6-12 months |
| Fresh ground meat and stew meat |
1-2 days |
3-4 months |
| Fresh pork chops |
3-5 days |
3-4 months |
| Processed lunch meat |
*3-5 days opened vacuum-sealed
packs
*2 weeks unopened |
1-2 months |
| Whole eggs |
4 weeks |
9-12 months |
| Egg whites |
2-4 days |
9-12 months |
| Cottage cheese |
5 days |
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| Cooked fresh veggies |
3-4 days |
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| Cooked rice |
1 week |
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| Cooked pasta |
3-5 days |
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