Chef Forum banner
1 - 1 of 1 Posts

· Registered
155 Posts
Discussion Starter · #1 ·
Hey y'all, I was hoping someone could help me with finding a chart for use by times for cooked foodstuffs in general. A place I worked had one for both cooked components e.g. baked chicken breasts, portioned sliced ham, corned beef, smoked salmon etc. as well as one for composed items e.g. crab cake mixture, chicken salad, jicima slaw etc. I know that the latter items shelf lives were most likely determined by the most perishable ingredient included in the recipe(Raw egg, mayo, veg that wilts or discolors over time), and the cooked proteins usually ranged from 5-7 days. Anyone know of an online source for a pdf, with some general guidelines for storage dates? Been seeing a lot of waste that I think could be avoided if I had more information on maximum recommended storage times. Thank you chefs /img/vbsmilies/smilies/thumb.gif
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.