Nonperishable

Nonperishable refers to goods, especially foods, that have a long shelf life and do not require refrigeration to remain safe. In food science and everyday language, nonperishable items are those that resist spoilage under typical storage conditions for extended periods. The term contrasts with perishable goods, which spoil or become unsafe to eat relatively quickly, such as fresh fruits, vegetables, dairy, and meat.

Common nonperishable foods include canned vegetables and fruits, legumes and grains (rice, pasta, flour), dried fruits, sugar and salt, preserved or dried meats, cooking oils, and bottled or boxed beverages. Many nonperishable items are shelf-stable due to low moisture, acidity, or added preservatives, and they are typically packaged to exclude moisture and air.

Storage and handling: keep in a cool, dry place away from direct sunlight; store in original containers or airtight packaging; practice FIFO; inspect periodically for signs of compromised packaging such as bulging cans, leaks, rust, or off smells. While nonperishable, many items become unsafe after opening or prolonged exposure to heat and humidity and may require refrigeration or shorter usable times after opening.

Uses: strategy for disaster preparedness, long-term food storage, and retail inventory planning; in logistics, nonperishable products simplify supply chains because they do not require constant temperature control.

See also: Perishable food, Shelf life, Food storage, Inventory management.