Perishable and semi-perishable crops are those which still hold a comparatively large amount of water, and thus are much more susceptible to decay within a short period of time than grains or pulse crops. These crops include fresh vegetables and tubers which require stringent control of refrigeration, ventilation, and humidity in order to remain edible for a period of time. Once processed for freezing or canning, for example, these crops can then last much longer. That period can vary widely, from a few days for some leafy produce, to as much as several months for potatoes and apples.
Perishables are what will decay rapidly if not refrigerated.
Perishable means "can go bad" - it usually refers to short shelf-life items such as fruit and vegetables, fresh meat and fish and other 'fresh' foods.
Perishable foods are foods that have not undergone a preservation process such as drying, salting or canning. so fresh fruit and vegetables, fresh meat, eggs, cheese, bread etc.
Foods that go bad quickly.
Candy/baked goods.
foods that are high in moisture and in fat are more likely to be perishable
Perishable foods are foods that are high in moisture and high in fat content. These conditions allow bacterial growth to manifest quickly.
Most foods that are perishable need to be stored in a refrigerator. Perishable foods spoil faster if they are not refrigerated.
perishable foods
That is a false statement, if you define High Risk foods as being highly perishable and potentially hazardous. Perishable and hazardous foods should be left at room temperature for no more than 2 hours.
fruits
kool
fruits
Refrigeration
no
Basically, things that do not go "off" or grow mold or need to be kept in the refrigerator.
Because some foods have natural preservative and never go off (such as honey) while others don't have that and react with the air or what the air contains (such as apples they react with the oxygen in the air.