EN
42
NOTE:
Frozen meat should be cooked as fresh meat after being thawed. If the meat is not cooked after being thawed,
it should never be frozen again.
MEAT AND FISH
PREPARATION
MAXIMUM STORING
TIME (MONTH)
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 fillets
6 - 8
Fresshwater fishes (Salmon,
Carp, Crane, Siluroidea)
After cleaning the bowels and
scales of the fish, wash and dry
it; and if necessary, cut the tail
and head.
2
Lean fish; bass, turbot,
flounder
4
Fatty fishes (Tunny,
Mackarel, bluefish, anchovy)
2 - 4
Shellfish
Cleaned and in bags
4 - 6
Caviar
In its package, aluminium or
plastic container
2 - 3
Snail
In salty water, aluminum or
plastic container
3
VEGETABLES AND
FRUITS
PREPARATION
MAXIMUM
STORING TIME
(MONTH)
String beans and
beans
Wash and cut to small pieces and boil in water
10 - 13
Beans
Hull and wash and boil in water
12
Cabbage
Cleaned and boil in water
6 - 8
Carrot
Clean and cut to slices and boil in water
12
Pepper
Cut the stem, cut into two pieces and remove
the core and boil in water
8 - 10
Spinach
Washed and boil in water
6 - 9
Cauliflower
Take the leaves apart, cut the heart into pieces,
and leave it in water with a little lemon juice
for a while
10 - 12
Eggplant
Cut to pieces of 2 cm after washing
10 - 12
Summary of Contents for KFRC 18262.1 NF E IX
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