Jacky\'s JR BW1770MN — guidelines for Storing Meat and Fish: Maximum Timeframes [33/42]

EN - 31 -

Meat and sh Preparation

Maximum

Storing time

(month)

Steak Wrapping in a foil 6 - 8

Lamb meat Wrapping in a foil 6 - 8

Veal roast Wrapping in a foil 6 - 8

Veal cubes In small pieces 6 - 8

Lamb cubes In pieces 4 - 8

Minced meat In packages without using spices 1 - 3

Giblets (pieces) In pieces 1 - 3

Bologna sausage/salami

Should be packaged even if it has

membrane

Chicken and turkey Wrapping in a foil 4 - 6

Goose and Duck Wrapping in a foil 4 - 6

Deer, Rabbit, Wild Boar In 2.5 kg portions and as llets 6 - 8

Fresshwater shes (Salmon,

Carp, Crane, Siluroidea)

After cleaning the bowels and

scales of the sh, wash and dry

it; and if necessary, cut off the tail

and head.

Lean sh; bass, turbot,

ounder

Fatty shes (Tunny, Mackarel,

bluesh, anchovy)

2 - 4

Shellsh Cleaned and in bags 4 - 6

Caviar

In its package, aluminium or

plastic container

2 - 3

Snails

In salty water, aluminum or plastic

container

Note: Frozen meat should be cooked as fresh meat after being thawed. If the meat is not

cooked after being thawed, it must not be re-frozen.