Storage Guide
Meat & Seafood
Storage Guide
Raw meat and fish spoil fast. Keep them below 4°C and use or freeze within 1–2 days.
| Item | Refrigerator | Room temp. | Freezer |
|---|---|---|---|
Raw Chicken Always refrigerate immediately. Cook to 74°C (165°F) internal temperature to ensure safety. |
2 days | 2 hours | 9 months |
Ground Beef Use or freeze within 1–2 days of purchase. Brown colour alone does not indicate spoilage - check smell. |
2 days | 2 hours | 4 months |
Fresh Salmon Fish is highly perishable. Buy fresh and cook within 1–2 days for best quality and safety. |
2 days | 2 hours | 6 months |