Chilled foods are perishable products stored at refrigerator temperatures for a defined shelf life, including chilled ready meals, pizzas, sandwiches, salads, and many dairy items. Chilling slows microbial growth and enzymatic spoilage without freezing the food, preserving a fresh-like quality that frozen products cannot match. The cold chain must stay unbroken from factory to consumer, with validated chill cabinets and transport, because chilling only restrains many pathogens rather than killing them. Use-by dates, correct domestic refrigeration, and clear storage instructions on labels are therefore critical safeguards for these convenient products.