Perishable goods are products that tend to deteriorate over time due to their characteristics and become contaminated by living microorganisms such as fungi and bacteria. They must be consumed before a specific date and require specific storage conditions to maintain their quality and safety. According to the United States Department of Agriculture (USDA), perishable foods spoil, decay, or become dangerous to eat unless you refrigerate them at 40°F (4°C) or freeze them at 0°F (-17°C) or below. Examples of perishable goods include meat, poultry, fish, dairy products, cooked leftovers, and any fruit or vegetable that has been cut or chopped. Fresh fruits and vegetables are also considered perishable, as very few can be stored for long periods of time at room temperature. On the other hand, non-perishable or “shelf-stable” goods can be stored safely for long periods of time at room temperature without spoiling or decaying. Examples of non-perishable goods include peanut butter, rice, canned fruit and vegetables, and pasta.