Contact Information

Telephone: +65 68809877        Fax: +65 68809876

Postal Address: 1 Senoko Road Singapore 758134



The maintenance of food safety is not without challenges. Increased globalization and movement of goods across borders have heighened the risk of introducing food hazards (e.g. pathogens pesticides, antibiotics). Acelink constantly monitor emerging threats and hazards, assess the risk to food safety and apply appropriate risk management measures.

Consumer Tips

Freshness That Lasts

Refrigerator (4ºC)
Freezer (-18ºC)
Fresh Egg
3 to 5 weeks
Do not Freeze
Fresh Milk

If unopened

After opening
Use by date
2 to 3 days

Do not Freeze
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
3 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 dinner and entrees

- -
3 to 4 months
Keep frozen until ready to
Be heated
Egg, chicken, ham, tuna, & macaroni salads
3 to 5 days
Do not freeze well
Soups and stews
3 to 4 days
Do not Freeze
Chiecken nuggests, patties
1to 2 days
1 to 3 months
3 to 4 days
1 to 2 months

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.

Store frozen meat in the freezer at -18ºC.
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