Storage of Meats Poultry and Seafood

For a couple of weeks.

The idea of scallops is to use them the same day you get them, but like all seafood, there are ways to extend the life in the refrigerator. The secret to scallops long life in the frigd is to drain the water that is packed with them in the bag and place them in a plastic container with a wet (not soaked) towel over them. Take care not to over stack them. Two high is best. After three days, replace the towel and so on for up to 10 days. Of course, freezing them would be best if you don't use them past five days.

The same, 4 ounces.

yes they can eat ham but do not give them to much ham because they may get diarrhea

Everyone will say 2 hours, but really you can take it,..cook the hell out of it and eat it well into the next day. (how many times have you had a slice of pizza with 20 different meats on it that set out all night? I only did that about 20K times through college and it never made me sick. (ham/sausage/salami/peperoni) nothing.

Sliced packaged ham is packed full of preservatives, it winds up being at room temperature all the time in being moved from area to area in grocery stores.

Smell it,..taste it, if ANYTHING is off pitch it...otherwise cook the hell out of it and enjoy!

no

2-3 DAYS. (Not weeks as the last person wrote)...

Once cooked, beef chili will keep in the refrigerator for 3 to 4 days. Allow the chili to cool completely before placing in the fridge, ensuring that the lid is fitted tightly on the container.

In an effort to keep bacteria's production slowed, the answer would be "yes". However, there are some countries that do not.

Actually, outside the USA, farm fresh eggs are rarely refrigerated and sold off the shelf in stores. Why? Because eggs that are fresh and have not been washed still have a protective shell or skin on them. Remember that a hen sits on the eggs for around 20 days or almost three weeks and eventually out pops a little chick. Does bacteria grow and contaminate the chick? No.

If they are washed and that protective skin is removed, or if they have been refrigerated ever, then yes, refrigerate them. Farm fresh, room temperature eggs, so say many naturalists, are far better for positive nutrition benefits than those bought in refrigerated grocery store cartons.

True

Gut it and clean it, then wrap each fish in a separate, sealed plastic bag, write fish on the bag and the date and then freeze it immediately. Eat it within a month.

If you can guarantee that the meat itself has not gotten warmer than refrigeration temperatures, then it would be OK. Otherwise, sealed packages of warm food have their own food safety issues and, without knowing more, no food safety person would recommend eating it.

No it is not recommended on food safety grounds. Unused cooked defrosted meat should be binned after three to four days.

Raw chicken should not be kept in the trunk for more than two hours, as it can quickly enter the danger zone for bacterial growth, which is between 40°F and 140°F (4°C and 60°C). In hot weather, this time frame decreases to just one hour. To ensure food safety, it's best to transport raw chicken in a cooler with ice packs if it needs to be kept for a longer period. Always prioritize safe handling and storage practices to avoid foodborne illnesses.

If it's a deep freeze and was OK when you put it in, it would be edible even after several years.

Afcourse

Raw chicken should never be left out on the counter for more than an hour or two. After that, it should never be eaten.

If hake has been left out of the freezer overnight and is still cold to the touch (below 40°F or 4°C), it may be safe to cook and eat. However, if it has been at room temperature for more than two hours, it is best to discard it to avoid the risk of foodborne illness. Always use your best judgment and prioritize food safety.

signs of defrosting is softness of meat or other food item, and able to move around and break.

No

Its really up to you. Meat is good in the refrigerator for up to five days.

A cold dessert can be stored on any shelf in the refrigerator. Keep in mind the top shelf is colder than the lowest shelf.

The thing if cooked frozen is that thing you cooked frozen.

Because raw meat has the potential to drip blood onto anything stored below it. If you store raw and cooked meats in the same fridge, you always store tyhe cooked meats at the top, and the raw meats on the bottom (with no food below it !)