If you have got hot food it will not be eaten immediately, you will need to enter it into the refrigerator. The question is, do you have to cool it first? Or, can it go in the tubes hot?
Food safety is very important, so let’s discuss the correct way.
Food safety 101
Food safety should always be practiced. Otherwise, you risk various diseases of food such as E. COLI, Lystia or Salmonella. 40 f to 140 f is a “danger zone” where you will likely face problems. Therefore, you should cool the food as quickly as possible to get the food out of the danger area.
Cooling is very important
Your refrigerator may not be able to cool everything quickly enough – and don’t want to get anything else about the warmer fees more warm than.
Now, this is the reason for the importance of cooling:
- It prevents bacterial growth
- Maintains food quality
- It protects the other food that you have in the refrigerator (or freezer)
Once the food comes out of the danger area, you can put it in the refrigerator. If the food is in the danger area for more than a few hours, it may be better to throw it.
Image by Abdel -Hijab Hassan from Pixabay
Some best practices
Make it easy for yourself and follow some best practices:
- Cover your food with a cover or chips with a gap so that the steam can escape.
- Transferring food to a shallow frying pan so that the heat can dissipate faster.
- Use the food temperature to monitor the temperature. You want to get a temperature from the danger zone (so less than 40 Fahrenheit) within two hours.
- Use ice bath to accelerate the cooling process.
The next time you have a hot dish, cool it, wrap it, and get it in the refrigerator. It is the safest way for you to deal with any of your stay.