Storing food at normal room temperature, suitable only for shelf-stable foods that do not need refrigeration.
It means storing food at normal room temperature without refrigeration, which is only suitable for shelf-stable foods that do not need temperature control.
Shelf-stable foods such as canned goods, dry goods like flour and rice, sealed jars and many packaged products. Potentially hazardous foods cannot.
Room temperature usually falls within the danger zone of 5 degrees C to 60 degrees C, which is why only foods that do not support bacterial growth can be stored this way.
Often not. Once opened, many shelf-stable products such as long-life milk or sauces must be refrigerated - always follow the label instruction.
Clean, dry, well ventilated and pest-free, with food off the floor and stock rotated so older items are used first.