If you have hot food that isn’t going to be eaten right away, you will want to put it in the fridge. The question is, do you have to cool it down first? Or can it go in piping hot?
Food safety is critical, so let’s discuss the correct method.
Food Safety 101
Food safety should always be practiced. Otherwise, you risk various foodborne illnesses like E. Coli, listeria, or salmonella. 40 F to 140 F is considered the “danger zone” where you’re most likely going to experience problems. So, you should cool food as quickly as possible to get the food out of the danger zone.
Cooling is Critical
Your fridge may not be able to cool everything down quickly enough – and you don’t want to get anything else around the leftovers warmer than it should be.
READ ALSO: Don’t Leave Water Bottles in Your Car.
Now, here’s why cooling is so important:
It prevents bacterial growth
It preserves food quality
It protects the other food you have in the fridge (or freezer)
Once the food is out of the danger zone, you can place it in the fridge. If the food has been in the danger zone for more than a few hours, it might be best to toss it.
The Nation Digest Media
