Storage of Meats Poultry and Seafood

This could depend on a number of things, such as they age of the carrots when you purchased them and the manner in which they are stored. You can tell they are beginning to decline when they go soft and limp. When their skin becomes slimy, they are bad.

Carefully wrapped or covered and placed on the bottom shelf to save any cross contamination between rae and cooked products.

Most restaurants purchase meat in bulk packaging that is frozen, and they store it frozen in large walk-in freezers. When they need to use the meat, they either cook straight from frozen or they will move the day's anticipated amounts into a large walk-in refrigerator to allow the meat to thaw out before cooking.

Most Everything at McDonald's is precooked to a degree... Grilled chicken is precooked, flash frozen, then cooked on the flat griddle... It's only kept for a couple hours at a time though... At my McDonald's anyway... It sells quick and is generally freshly cooked...

It could be, if it has been kept in the coldest part of the refrigerator. Give it the sniff test. If it no longer smells like fresh chicken or smells of ammonia, vinegar or yeast or feels slimy or sticky, don't use it.

Blintzes can typically stay fresh in the refrigerator for about 3 to 5 days when properly stored in an airtight container. If you want to extend their shelf life, you can freeze them, where they can last for up to 2-3 months. When reheating, ensure they are heated thoroughly to maintain their taste and texture. Always check for any signs of spoilage before consuming.

This food will keep for about 4 days in the refrigerator. Place the food in an air tight container for the best results. This food can easily be transferred to the freezer for longer storage time.

Yes, if you are going to keep it for a while so it maintains fresh. No, if you eat it soon.

about a week if cooked

about a 2weeks if fried or boiled

Haddock, uncooked, should be good for 1 to 2 days. If cooked, 3 to 4 days. Store in the fridge.

Raw meats do not last long in the refrigerator. Meats that are not going to be eaten in a few days should be frozen and not stored in the refrigerator.Place raw meats in freezer bags or paper or an airtight container.Then freeze them for up to 2 years.

If properly handled, it could last up to a week. If you don't plan to use it within a couple days, it would be better to freeze it.

This depends on if the pasta is mixed with a sauce or not. If there is a sauce mixed in, it may not stay good as long as pasta that is plain. If it is stored in an air tight container it will spoil in about 5 to7 days.

Yes. As long as the product stays below 40 degrees Fahrenheit (F) it is in the safe zone. Thawing in the refrigerator is best. If you use running water to thaw make sure the water stays below 70F and it has somewhere to go (ie. down the drain). You don't want to thaw in a pool of water that is not being replaced constantly. The Health Department (Kansas) gives product a 4 hour shelf life once it has left the safe zone (ie. above 40F). If you thaw product at room temperature be aware of this rule. Use a bio thermometer to check the temp of your food if you are not sure. The product may still be cooked and eaten within this time frame. I do not recomend using the microwave to thaw unless you plan on eating it right away. The microwave uses heat to thaw and is inconsistant in how it affects the product and parts of it may get above 40F.

Watch out for shellfish. Raw oysters on the half shell are the most dangerous thing the Health Department will allow in restaurants in the US, they need to stay as close to frozen as is edible. When shellfish die they become poisonous, this is why lobsters are cooked while they live. Frozen raw shrimp can be thawed and refrozen unless they leave the safe zone (ie. above 40 F).

Thawing then refreezing is a quality issue. Water and oils are lost which amounts to losing flavor (though freezing them in the first place has already done this) and degrades texture.

If your dressing has been cooked inside a bird, or has broth from the bird, or has any meat or dairy products in it, you should refrigerate it the same day it's cooked and/or served. If it contains only bread, vegetables, and seasoning, you can leave it out overnight, but no longer.

Uncooked chicken should be good 1 - 2 days stored in the refrigerator.

It definitely can, grilled chicken should only stay in the fridge 3-4 days. At 10 days, enough bacteria has accumulated to make a person sick.

Sausages have a short-refrigerator life. On average an opened package of hot dogs can last about 1 week in the fridge, and 2 weeks if left unopened. However, unopened raw sausages either from chicken, pork, turkey, or beef only last about 2 days. On the other hand, dry sausages, when whole, can last up to 6 weeks in the pantry and indefinitely in the refrigerator. Semi-dry sausages, also known as summer sausages, can last unopened up to three months in the fridge, and about three weeks after opening.

Yes, I have defrosted juice then refrozen it without any ill-effects. If I refreeze it then I usually mark it on the package and use that particular juice for a marinade or sweet and sour sauce. My favorite is orange terriyaki sauce.

Depends a little bit on what's in it. Cut up tomatoes will make it wet and shorten the time. Some ingredients (like sliced raw mushrooms) can get a bit mushy.

But if you make a crisp green salad with everything very fresh--say, lettuce and raw spinach, cucumbers, bell peppers, carrot slivers, chopped celery, and other things that are moist but not wet, firm rather than soft--it can keep refrigerated for 2 or 3 days in good condition, especially if the lettuce is not cut with a knife but torn with the fingers.

If you store it in small individual-serving containers without much air in them, you can get away with as much as 4 or 5 days. At the end of the time, you'll be able to see that it's not totally fresh, but it will be perfectly edible. ___________________________________________ Another excellent way to store green salad is to put it into small or medium sized freezer bags, squeeze out the air and fasten securely. Store the bags in your vegetable crisper. I'd be inclined to store cucumber in a separate bag.

The information I have found stipulates 30 day shelf life.