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DE
Konservierungszeitraum (in Monaten) für Schock-gekühlte-/-Schock-gefrorene Lebensmittel
In der folgenden Tabelle sind die Aufbewahrungszeiten einiger tiefgekühlter Lebensmittel aufgeführt.
Lebensmittel Gefroren bei -1C Gefroren bei -25°C Gefroren bei -3C
Molkereiprodukte
Käse 4 6 6
Butter 8 12 15
Geflügel und Fleisch
Rindfleisch 9 12 18
Kalbfleisch 6 12 18
Lammfleisch 6 12 18
Schweinefleisch 4 12 15
Geflügel 5-9 12 18
Kaninchen, Gans 4-6 - -
Ente, Truthahn 4-6 - -
Wild 6-10 12 12
Fisch
Fettarm 6-8 12 15
Fett (essbar, Makrele, Lachs, Hering) 3-4 7-8 8-9
Schalentiere mit Scheren 3-4 12 17
Schalentiere 2-3 10 12
Gese und Früchte
Gemüse 12 18 24
Früchte 12 18 24
Backwaren
Kuchen 2-4 8 12
Fertiggerichte
Fertiggerichte 2-4 6 6
Bemerkung: Die obige Tabelle dient nur zu Referenzzwecken. Bei der Bestimmung des Lagerungszeit-
raums sollten immer die örtlichen sanitär-epidemiologischen Vorschriften und die des HACCP eingehalten
w
erden.
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