Safety Message
Acelink Logistics shares the tips on how to safely store your food in the fridge or freezer
The maintenance of food safety is not without challenges. Increased globalization and movement of goods across borders have heightened the risk of introducing food hazards (e.g. pathogens pesticides, antibiotics). Acelink Logistics constantly monitor emerging threats and hazards, assess the risk to food safety and apply appropriate risk management measures.
Consumer Food Storage Guide
Please download here
Product
Refrigerator (4 °C)
Freezer (-18 °C)
Fresh Eggs
3 to 5 weeks
Do not Freeze
Fresh Milk
- If unopened
- after opening
Use by Date
2 to 3 days
Do not Freeze
Bacon
7 days
1 month
Raw Sausage
1 to 2 days
1 to 2 months
Fresh Beef, Veal, Lamb, Pork
3 to 5 days
6 to 12 months
Fresh Poultry
1 to 2 days
6 to 12 months
Shrimp, Scallops, Crayfish, Squid, Shucked Clams, Mussels and Oysters
1 to 2 days
3 to 6 months
Live Clams, Mussels, Crab, Lobster and Oysters
2 to 3 days
2 to 3 months
Cooked Shellfish
3 to 4 days
4 to 6 months
Lean Fish (cod, sole, etc)
1 to 2 days
6 months
Fatty Fish (mackerel, salmon, etc)
1 to 2 days
2 to 3 months
Cooked Fish
3 to 4 days
4 to 6 months
Frozen Dinners and Entrees
—
3 to 4 months
Keep frozen until ready to heat
Egg, Chicken, Ham, Tuna and Macaroni Salads
3 to 5 days
Do not freeze well
Soups and Stews
3 to 4 days
2 to 3 months
Chicken Nuggets and Patties
1 to 2 days
1 to 3 months
Pizza
3 to 4 days
1 to 2 months
Buying
- Buy frozen meat that is in a hard, frozen state.
- Ensure that packages are not torn, crushed or juice stained, and do not have excessive ice crystals.
- Pick up your frozen meat selection just before paying at the cashier.
- Put the frozen meat in an insulated bag and head home immediately.
Storing
- Store frozen meat in the freezer at –
18ºC. - For storage of frozen meat in larger packaging, thaw the meat just enough (to about -10oC) to separate into smaller portions, then deep freeze in individual packs.
- Ensure there are sufficient space in-between items placed in the freezer or refrigerator so that cold air can circulate freely around them.
- Do not open refrigerator or freezer doors more often than necessary to minimize temperature fluctuation.
- Do not overstock your meat supply. Follow the rule of first in–first out, i.e. use older stock first.