EN -16-
Meat and fish
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 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
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.
Vegetables and Fruits
Preparation
Maximum
Storing time
(months)
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
Summary of Contents for RTF 15810 SS
Page 1: ...RTF 15810 SS ...
Page 148: ...AR 2 حريق لالشتعال قابلة مواد حريق نشوب خطر تحذير ...
