The foods we eat need to be stored safely to prevent food spoilage and to remain safe to eat. Perishable foods (high-risk foods), such as meat, poultry, fish, dairy products and cooked left overs, are likely to spoil or become unsafe for consumption. They need to be stored at low temperature in the fridge compartment of your refrigerator, either at 4°C or below, or kept below 0°C in the freezer compartment. Fruits and vegetables (except onions and potatoes) are also best kept in the fridge. Non-perishable foods are foods that do not require refrigeration and can be stored safely at room temperature in a pantry. Canned foods, breakfast cereals, salt, cooking oil, uncooked rice and pasta are examples of non-perishable foods.

Related Health and Physical Education topic/Concept: Eat Safe Food & Prevention of Food Contamination