This booklet is similar to the one I linked to last week from Utah State University, but this one is from the extension office at Texas A&M. Link here.
The first several pages are on pantry, refrigerator and freezer conditions (temperatures, containers to use, other suggestions), a discussion on food freshness and "use by" labels, and comments on left-overs. The bulk of the document is a detailed table setting out how long food can safely be stored in a pantry, refrigerator, or freezer, respectively, with notes about any special handling instructions.
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