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.
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.
Foods can be classified into three main categories based on perishability: non-perishable foods (e.g. dried beans, grains), semi-perishable foods (e.g. fresh produce, bread), and perishable foods (e.g. dairy products, meats). Perishable foods are the most vulnerable to spoilage and require proper storage and handling to prevent foodborne illness.
fruits
fruits
Refrigeration
kool
no
Basically, things that do not go "off" or grow mold or need to be kept in the refrigerator.