If they are chilled.
Use refrigerators.
keeping it in the fridge.
A freezer should be kept at O degrees F or colder. Many foods will last longer if they are kept at -10 to -20 F, but that will increase energy usage. As with most things, there is always a trade off.
Because cooked foods are easier to digest, and can be kept longer than raw foods.
Some foods can be kept longer than others due to factors such as moisture content, pH level, and the presence of preservatives. Foods low in moisture, like dried grains or jerky, are less prone to microbial growth, while acidic foods, like pickles, inhibit bacteria. Additionally, foods that contain preservatives or are packaged in airtight containers have extended shelf lives. These characteristics influence how quickly food can spoil and its overall longevity.
Canned goods, dried foods like dried beans, dried fish. But if you keep in a refregirator, the food will be ok for a period of time especially frozen foods.
You can freeze many foods. Some foods can be salted. Canning or putting it into jars can keep many foods fresh. You can also pickle or brine some foods. Some foods keep well if you just seal them into plastic.
All >:)
They spoil
There are no hard and fast rules regarding where in refrigerators specific foods are to be kept. However, meats, cheeses, and vegetables are generally kept in drawers as opposed to shelves.
Those that do for the convenience or personal preference. in this economy though, many no longer do as often.
Cub foods is no longer in business at least in the midwest and has been out of business since the late nineteen nineties, now aldi foods is more commonly found.
all and any foods should not be kept longer than 3 days before canning/jarring.