|
For
Illustrated Step-By-Step Recipes Click Here
| STORAGE
OF FRESH OR UNCOOKED PRODUCTS |
Product |
Storage
Times After Purchase |
Poultry |
1
or 2 days |
Beef,
Veal, Pork and Lamb |
3
to 5 days |
Ground
Meat and Ground Poultry |
1
or 2 days |
Fresh
Variety Meats (Liver, Tongue, Brain, Kidneys, Heart, Chitterlings) |
1
or 2 days |
Cured
Ham, Cook-Before-Eating |
5 to 7 days |
Sausage
from Pork, Beef or Turkey, Uncooked |
1
or 2 days |
Eggs
|
3
to 5 weeks |
Refrigerator
Home Storage (at 40° F or below) of Processed Products Sealed
at Plant
If
product has a "Use-By Date," follow that date.
If product has a "Sell-By Date" or no date.
Cook
or freeze the product by the times on the following chart.
|
STORAGE
OF PROCESSED PRODUCTS SEALED AT PLANT |
Processed
Product |
Unopened,
After Purchase |
After
Opening |
Cooked
Poultry |
3
to 4 days |
3
to 4 days |
Cooked
Sausage |
3
to 4 days |
3
to 4 days |
Sausage,
Hard/Dry, shelf-stable |
6
weeks/pantry |
f3
weeks |
Corned
Beef, uncooked, in pouch with pickling juices |
5
to 7 days |
3
to 4 days |
Vacuum-packed
Dinners, Commercial Brand with USDA seal |
2
weeks |
3
to 4 days |
Bacon |
2
weeks |
7
days |
Hot
dogs |
2
weeks |
1
week |
Luncheon
meat |
2
weeks |
3
to 5 days |
Ham,
fully cooked |
7
days |
slices,
3 days; whole, 7 days |
Ham,
canned, labeled "keep refrigerated" |
9
months |
3
to 4 days |
Ham,
canned, shelf stable |
2
years/pantry |
3
to 5 days |
Canned
Meat and Poultry, shelf stable |
2
years/pantry |
3
to 5 days |
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|
