SAEDNEWS: Food should not be left out for hours to cool completely. Refrigerate perishable leftovers promptly, using shallow containers to help them cool safely.
According to SAEDNEWS, you do not need to wait until cooked food reaches room temperature before putting it in the refrigerator. Leaving food out for a long time can allow harmful bacteria to multiply, especially when the food remains in the temperature range where bacteria grow quickly.
Freshly cooked food can be placed in the refrigerator once the initial steam and intense heat have subsided. The key is to avoid keeping perishable food at room temperature for an extended period. A large, hot pot may cool slowly in the refrigerator, so dividing it into smaller portions is a safer and more practical approach.
For cooked meals, soups, rice, pasta, vegetables, and other leftovers, try these simple steps:
Transfer large amounts into shallow containers. Smaller portions lose heat more efficiently than a deep pot.
Let the food stop steaming heavily. A short period on the counter can make handling easier, but there is no need to wait until the food becomes completely cool.
Refrigerate promptly. Perishable food should generally be refrigerated within two hours of cooking or removal from a safe hot-holding temperature. If the surrounding temperature is above 90°F (32°C), the limit is one hour.
Keep the refrigerator at 40°F (4°C) or below. This helps slow bacterial growth and keeps refrigerated food safer.
A large, deep container of hot soup can retain heat for a long time. Instead of leaving it on the counter until it reaches room temperature, divide the soup into several shallow containers before refrigeration. This allows the food to cool more rapidly and reduces the time it spends at temperatures that favor bacterial growth.
There is also no need to worry that properly stored warm food will automatically spoil other items in the refrigerator. The more important concern is prolonged time at room temperature and inadequate cooling of large quantities.
Do not wait for food to become completely cold before refrigerating it. Allow very hot food to cool briefly if needed for safe handling, divide large portions into shallow containers, and refrigerate leftovers promptly. Once refrigerated, use clean, covered containers and avoid repeatedly leaving the food out and returning it to the refrigerator.
