Several weeks' storage in the home may be possible with stable items such as canned goods, but storage for many months without inspection should be avoided. If the store staff are unwilling to wrap perishables take the time to do it yourself or shop around for a store which will wrap them for you. Take along an insulated container to keep items cold if there is likely to be a delay before you reach home. Return home as soon as possible after you have finished shopping. Place perishables in the refrigerator or freezer as soon as you get home after you have read the storage instructions.
Low temperatures slow down the growth of micro-organisms and the rate of chemical changes in food.
The temperature in a frost- free refrigerator is fairly even, however in a moist air refrigerator the coolest part of the refrigerator is near the coils. Thermometers made especially for refrigerators and freezers are available from some department stores and are a worthwhile investment. Uncooked minced meat, liver, kidneys, poultry and seafoods need careful storage because they always carry large numbers of spoilage and possibly food poisoning micro-organisms. The longest recommended storage time is three days. The safe thing to do then is to throw it out.