REFRIGERATING COOKED FOODS SAFELY

Should you be refrigerating cooked foods directly after cooking and/or consuming? Is there a potential health risk if leftovers stay on the counter to be cooled before refrigerating? Does placing warm food in the refrigerator cause other foods in the refrigerator to warm up? Is putting warm food in the refrigerator a waste of energy, so the refrigerator must work harder to maintain a cool temperature?

WHAT DO THE FOOD REGULATION AGENCIES RECOMMEND?

Most food regulation agencies recommend not letting food cool down at room temperature, and unless the food is being consumed, it should be put in the refrigerator immediately after being cooked. Furthermore, it is best to separate large batches, such as stew or chili, into smaller containers for cooling in the fridge.

WHY REFRIGERATE
COOKED FOODS ASAP?

There is a good scientific reason why not to leave food at room temperature to cool. That is because room temperature is the ideal environment for any bacteria present in the food to multiply rapidly. The range of temperature between 40 degrees F. and 140 degrees F. is known as the ‘danger zone.’

Humans can come down with foodborne illnesses when they consume food with the toxins produced by the bacteria. For most individuals, these illnesses present as mild gastrointestinal symptoms and will typically last around 24 hours. Unfortunately, for those who have compromised immune systems or those with sensitive immune systems such as the old and young, these illnesses can be much more severe. Even healthy people can have severe consequences when large amounts of bacteria are consumed. Anyone suffering from foodborne illnesses must stay properly hydrated to recover.

IS ALL FOOD LEFT OUT TO COOL DANGEROUS?

If you have thought that food should be kept out to cool before being placed in the refrigerator for any reason and have not gotten sick, it may just be luck or good food regulation. So not all food left out to cool is dangerous to eat. It is only dangerous if the food is contaminated. If so, the bacteria in the food will multiply to dangerous levels. Thus, it is best to err on the side of caution.

THE 2-HOUR RULE

Since it does not make sense to put a pot from the stove directly in the refrigerator, most food safety regulators recommend a two-hour rule. This rule states that most food can be consumed safely within 2 hours of being prepared.

An exception would be if the food is sitting at higher temperatures. Also, since grocery stores and restaurants tend to have stricter food safety rules, cooked food from these places can extend the two-hour rule to 4 hours.

WILL MY REFRIGERATOR
REALLY USE MORE ENERGY
IF WARM FOODS
ARE PLACED IN IT?

Although placing warm food in the fridge may use a bit more energy and make the fridge work harder, our modern refrigerators are able to handle this well.

GENERAL GUIDELINES FOR COOKED FOOD SAFETY

• Keep hot foods hot, at 140 degrees F. or higher.
• Keep cold food cold, at 40 degrees F. or lower. Make sure your fridge is set at 40 degrees F. or below.
• Don’t let cooked foods cool to room temperature. Store leftovers right away in fridge or freezer.
• If cooking to serve later, refrigerate immediately.
• For foods that are cooked in advance, store above 140 degrees F. or rapidly cool and store below 40 degrees F.
• Eat cream-filled pastries and creamy salads ASAP or store in fridge.

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