POULTRY
PRODUCTS STORAGE GUIDELINES
| Poultry |
How to
Store |
YOU
CAN KEEP IT APPROXIMATELY THIS LONG |
|
| |
|
On
Refrigerator shelves 35-40°F (2-4°C) |
In
Freezer 0°F (-18°C) stored in MVP* materials |
| Fresh, Whole
Poultry |
Rinse cavity
thoroughly with cold water. Wipe dry. Refrigerate loosely wrapped in
wax paper, aluminum foil, or in covered container. Remove wrappings
from ready-to-cook poultry. If bloody, wipe dry and store in fresh
wrapping material or covered dish. |
1-2 days. For best
quality, do not store; use on day of purchase. |
4 months |
| Poultry stuffing |
Cool and
refrigerate immediately. Stuff bird just before roasting. |
1 day |
Do not freeze. |
| Fresh Poultry Cut
in pieces |
Refrigerate. Wipe
dry, if necessary, and wrap loosely or store in covered container. |
1-2 days (See
above whole poultry) |
6 months |
| Cooked Poultry |
Cool and
refrigerate within 2 hours after cooking. Remove stuffing from roast
poultry. Store separately both poultry and stuffing and refrigerate.
Wrap closely or tightly covered. |
2-3 days |
4 months |
| Poultry, Pies,
Stews, Creamed Dishes, and gravies made with poultry stock |
Cool and
refrigerate within 30 minutes after cooking. Cover when cold. Reheat
to boiling point when ready to use. |
1 day |
4 months |
| Poultry Salads |
Refrigerate
immediately after preparation. |
1 day |
Do not freeze. |
| Duck |
|
2 days |
6 months |
| Poultry, frozen |
Refrigerate in
original container, or well covered. |
2 days, after
defrosting |
4 months |
