Shelf-Stable Food

Most unopened shelf-stable food should be stored in a cool, dry and dark storage area.  Before opening, shelf-stable foods should be safe unless the can or packaging has been damaged.  After opening, store products in tightly closed containers.  The storage of many shelf-stable items at room temperature is a quality issue unless the product is contaminated (bugs in flour, for example).  Some opened canned foods must be refrigerated after opening.