Keep product frozen until ready to use. Defrost package in a leak-proof container (reduces the risk of cross contamination) and leave in the refrigerator for 24 hours, or until soft through.
We recommend serving in a stainless steel bowl as it is easier to clean, and does not have surface pores that may collect bacteria.
Partially eaten food should be put back into the refrigerator after 20 minutes.
Wash hands, utensils and all contact surfaced with soap and hot water.
POULTRY: should not be kept longer than 2 days. RED MEATS: should not be kept longer than 3 days.
















































