Refrigerate or freeze poultry quickly after the purchase. Try to do this within a half hour to prevent the growth of dangerous bacteria. Be sure to avoid the "danger zone," which falls between 40°F and 140°F.
	Keep the freezer at 0°F and the refrigerator at 36°F. Check regularly with a thermometer to make sure the proper temperature is consistent.
	In the freezer, pack foods tightly together so each item can keep the others cold.
	In the refrigerator, pack foods loosely to allow room for air to circulate freely.
	Seal packages well. Don't let them leak. After sealing, clearly identify them and mark them with a date before freezing.
	Store poultry on the bottom shelf and in the back of the refrigerator to prevent leakage onto other foods.

Guide to Storage

Use this guide to properly store HARVESTLAND® products.