In a brief, perishable goods spoil or “go bad” quickly if not kept at specific temperatures, but non-perishable foods have a longer shelf life and can be kept at room temperature.
What is perishable food?
Perishable goods rot, degrade, or become unsafe to eat unless they are refrigerated at 40°F (4°C) or frozen at 0°F (-17°C) or below.
Examples of perishable foods include; meat, poultry, fish, eggs, dairy products, cooked leftovers, any fruit or vegetable that has been cut or chopped.
What is non-perishable food?
Non-perishable or “shelf stable” foods can be safely stored at room temperature for lengthy periods of time without deteriorating or decomposing. Examples are canned foods, rice, pasta, flour, sugar, spices, oils, jerky, processed foods in uncontaminated, and sealed packaging.
Why you need to chill perishable foods?
Perishable food storage Cold reduces bacterial growth and keeps food safe to eat for longer periods of time. Perishable goods should be refrigerated at 40°F (4 °C) or below. It’s a good idea to find out how long your perishable goods will survive.
Every week, go through your refrigerator and throw out everything that has been there for an extended period of time (Trusted Source).
When storing perishable items, keep your refrigerator clean. Spills should be wiped up immediately, and the area should be rinsed with hot, soapy water. Keep an opened package of baking soda on a refrigerator shelf to reduce odors (which will not effect food safety but may influence taste).
Separate raw meat, poultry, seafood, and eggs from all other foods. To avoid contamination, keep these goods on the bottom shelf of your refrigerator.
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