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FOOD SAFETY

USE IT OR LOSE IT?

It is very important to make sure that food is cooked and stored properly. When food is not cooked to the correct temperature, or if it is not stored or handled properly, it can cause severe digestive problems, and could even send you to the doctor. A few simple precautions can save a lot of time, and money in wasted food. The information below and to the left will answer the question "Is your food ready for the table, or the trash?".

**HOW LONG CAN YOU SAFELY STORE YOUR FOOD?**
SEAFOOD	REFRIGERATOR	FREEZER
Caviar (unopened)	1 - 4 weeks	Not Recommended
Caviar (opened)	2 days
Clams (in shell)	2 days
Clams (shucked)	1 day	3 months
Cooked Fish	3 - 4 days	1 - 2 months
Crab (in shell)	2 days
Fatty Fish (Bluefish, Perch, Mackerel, Salmon)	1 - 2 days	2 - 3 months
Herring	3 - 4 days	2 months
King Crab		10 months
Lean Fish (Cod, Sole, Haddock, Flounder)	1 - 2 days	6 - 8 months
Lobster (live)	1 - 2 days	2 - 3 months
Lobster Tails	2 days (in shell)	6 months
Oysters	1 day	4 months
Salmon or White Fish (cold smoked)	5 - 8 days	2 months
Salmon or White Fish (hot smoked)	14 days, or date on vacuum pkg.	6 months in vacuum pkg.
Scallops	1 day	3months
Cooked Shellfish	3 - 4 days	3 months
Shrimp (fresh, uncooked)	1 day
Shrimp (frozen)		12 months
Information provided by the Food Marketing Institute at www.fmi.org.