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EN - 50 -
Meat and sh 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 llets 6 - 8
Fresshwater shes (Salmon,
Carp, Crane, Siluroidea) After cleaning the bowels and
scales of the sh, wash and dry
it; and if necessary, cut o󰀨 the tail
and head.
2
Lean sh; bass, turbot,
ounder 4
Fatty shes (Tunny, Mackarel,
bluesh, anchovy) 2 - 4
Shellsh 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, do not re-freeze it.
PLACING THE FOOD
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