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FR - 142 -
Viande et poisson Préparation
Durée maximale
de conservation
(mois)
Steak Emballage dans un papier 6 - 8
Viande d'agneau Emballage dans un papier 6 - 8
Rôti de veau Emballage dans un papier 6 - 8
Morceaux de veau En petits morceaux 6 - 8
Cubes d’agneau En morceaux 4 - 8
Viande hachée Non épicée, dans des emballages 1 - 3
Abats (morceaux) En morceaux 1 - 3
Saucisson de Bologne/
Saucisson sec
Doit être emballé même s’il
comporte un revêtement
Poulet et dinde Emballage dans un papier 4 - 6
Oie et canard Emballage dans un papier 4 - 6
Biche, lapin, viande de
brousse Quantité de 2,5 kg et sans os 6 - 8
Poissons d’eau douce
(saumon, carpe, silure) Doit être lavé et séché après avoir
été soigneusement nettoyé et
écaillé, la tête et la queue doivent
être coupées au besoin.
2
Poisson maigre, loup de mer,
turbot, poisson plat 4
Poissons gras (thon,
maquereau, poisson bleu,
anchois)
2 - 4
Mollusques et crustacés Nettoyés et emballés 4 - 6
Caviar Dans son emballage, une boîte en
aluminium ou en plastique 2 - 3
Escargot Dans de l’eau salée, une boîte en
aluminium ou en plastique 3
Remarque : La viande congelée doit être cuite comme de la viande fraîche, après
avoir été dégivrée. Si la viande n'est pas cuite après avoir été dégivrée, elle ne doit
jamais être recongelée.
DISPOSITION DES ALIMENTS
143


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