1. 1. If kept in a cool, dark place, unopened canned products such as chili, deviled ham, corn beef, chopped cooked chicken and stew should be safe to use for ______. (VI-250)

2. 1. If kept in a cool, dark place, unopened canned products such as chili, deviled ham, corn beef, chopped cooked chicken and stew should be safe to use for ______. Five years

3. 2.After opening, leftover portions of canned meats may be ____, ___ and ____. Use within _______ or _____. (VI- 251)

4. 2.After opening, leftover portions of canned meats may be ____, ___ and ____. Use within _______ or _____. Transferred from the can, wrapped, refrigerated three or four days, freeze

5. 3. Opened canned hams may be refrigerated ______ or ___. (VI-251)

6. 3. Opened canned hams may be refrigerated ______ or ___. Up to a week, frozen

7. 4. How should shelf-stable canned hams and meats in vacuum sealed packages that do not require refrigeration be stored? (VI-252)

8. 4. How should shelf-stable canned hams and meats in vacuum sealed packages that do not require refrigeration be stored? To maintain the best quality, store these shelf-stable meats in a cool place away from damp or hot areas. Rotate the supply and use within one year after purchase.

9. 5. How long can these products be stored? (VI-252)

10. 5. How long can these products be stored? Shelf stable canned hams should be used within one year of purchase.

11. 6. Vacuum packaging and sealing are ways to _________________. (VI-253)

12. 6. Vacuum packaging and sealing are ways to _________________. Eliminate most of the air from a package

13. 7. Vacuum packaging and vacuum sealing provide two major benefits by... (VI-253)

14. 7. Vacuum packaging and vacuum sealing provide two major benefits by increasing the length of time meat can be kept reducing shrinkage caused by moistured loss

15. 8. Canned hams labeled _____ have been pasteurized during processing like pasteurized milk and must be kept at refrigerator temperature before and after opening. (VI-254)

16. 8. Canned hams labeled _____ have been pasteurized during processing like pasteurized milk and must be kept at refrigerator temperature before and after opening. Perishable-Keep Refrigerated

17. 9. Canned hams labeled “Perishable - Keep Refrigerated,” have been ________ during processing and must be kept at _______temperature before and after opening. (VI-254)

18. 9. Canned hams labeled “Perishable - Keep Refrigerated,” have been ________ during processing and must be kept at _______temperature before and after opening. pasteurized

19. 10. Some small cans of ham have been brought to a higher temperature (___) duriing processing and may be stored without refrigeration, the same as other canned foods. (VI-255)

20. 10. Some small cans of ham have been brought to a higher temperature (___) duriing processing and may be stored without refrigeration, the same as other canned foods. sterilized

21. 11. Unopened “Keep Refrigerated” canned hams may be kept in the home refrigerator _______ if properly stored. (VI-255)

22. 11. Unopened “Keep Refrigerated” canned hams may be kept in the home refrigerator _______ if properly stored. Six to nine months

23. 12. Shelf stable canned hams can be kept in a cool dark pantry _______. (VI-255)

24. 12. Shelf stable canned hams can be kept in a cool dark pantry _______. One to two years

25. 13. After a canned ham is opened the ham can be wrapped and stored up to ____ in the refrigerator or it can be frozen __________. (VI-255)

26. 13. After a canned ham is opened the ham can be wrapped and stored up to ____ in the refrigerator or it can be frozen __________. One week, three to four months

27. 14. How long can unopened vacuum package of luncheon meat be kept? (VI-256)

28. 14. How long can unopened vacuum package of luncheon meat be kept? Generally, two weeks before before opening and one week after opening. If the package has a “use-by” date, follow the manufacturer’s recommendations.

29. 15. Can luncheon meats be frozen? (VI-257)

30. 15. Can luncheon meats be frozen? Yes, unopened vacuum packaged meats may be frozen for one to two months. If the package has been opened, overwrap or freeze in a plastic bag.

31. 16. Meats cooked at home, wrapped tightly and refrigerated within __ after cooking should be used within _____ or frozen for longer safe storage. (VI-258)

32. 16. Meats cooked at home, wrapped tightly and refrigerated within __ after cooking should be used within _____ or frozen for longer safe storage. Two hours; three to four days

33. 17. What variables affect the refrigerator storage time of meat in the home? (VI-259)

34. 17. What variables affect the refrigerator storage time of meat in the home? Storage temperatures at meat markets freshness of meat when purchased care and time between market and “in- home” refrigeraton temperature of the home refrigerator packaging

35. 18. Pre-packaged and store wrapped meat may be placed in the refrigerator in the original wrapper if the meat is to be used ______________. (VI-260)

36. 18. Pre-packaged and store wrapped meat may be placed in the refrigerator in the original wrapper if the meat is to be used ______________. Within the reommended storage time

37. 19. By leaving meat in the original wrapper…... (VI-260)

38. 19. By leaving meat in the original wrapper… bacteria growth can be limited by avoiding rehandling of the meat’s surface.

39. 20. What is the preferred way to store processed meats such as franks, sausage, sliced cold cuts, ham and bacon that are vacuum packaged by the processor? (VI- 261)

40. 20. What is the preferred way to store processed meats such as franks, sausage, sliced cold cuts, ham and bacon that are vacuum packaged by the processor? Vacuum packaged meats keep best in their package before and after opening. Refrigerate up to two weeks; one week after opening.

41. 21. Meats should be kept frozen at temperatures of _____. (VI-263)

42. 21. Meats should be kept frozen at temperatures of _____. 0 degrees F or lower

43. 22. Freezing compartments of ____ refrigerators are generally not cold enough for long term freezing but may be used for short term storage of already frozen meats. (VI-263)

44. 22. Freezing compartments of ____ refrigerators are generally not cold enough for long term freezing but may be used for short term storage of already frozen meats. Single door refrigerators

45. 23. Use only a ___ or a the ______ for long term freezing of large fresh cuts of meat and poultry. (VI-263)

46. 23. Use only a ___ or a the ______ for long term freezing of large fresh cuts of meat and poultry. Freezer; separate freezer compartment of a two-door refrigerator

47. 24. If meat is kept in the home freezer longer than the time recommended, is it safe and good to eat? (VI-264)

48. 24. If meat is kept in the home freezer longer than the time recommended, is it safe and good to eat? The meat is safe to eat if it remained frozen throughout the storage time. However, the eating quality may have deteriorated due to dehydration and flavor change in the fat or crystallization due to slow freezing.

49. 25. What variables affect home freezer storage time? (VI-265)

50. 25. What variables affect home freezer storage time? The meat’s condition when frozen the wrapping material the rate of freezing temperature of the freezer during storage