Chill storage is the preservation of foods by holding them at temperatures between -1°C and +4°C, slowing microbial growth and enzymatic deterioration without freezing. It is the standard regime for fresh meat, dairy, prepared meals, and many fruits and vegetables, balancing safety and quality against energy cost. The cold chain must remain unbroken from factory to consumer: every warm interval shortens shelf life and risks pathogen growth. Effective chill storage pairs correct temperature with humidity control, stock rotation, and separation of raw and cooked foods. It is the backbone of modern fresh-food distribution.