This document is intended to provide all procedures and background needed for testing fruits and vegetables for deter- mination of spoilage progression during storage. This method of testing was developed for research into the effect of household refrigeration storage conditions on the shelf life of fruits and vegetables (Pate and Brehm-Stecher 2005). Instructions start with the procurement of the produce and sample preparation prior to placement within the environ- mental chamber. Data collection procedures used throughout the experiments are specified and a checklist for visually identifying physical attributes of “spoilage” and “freshness” are developed. Procedures for the counting of microorgan- isms and data collection are explained step-by-step.