13:I[2754,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],"default",1] 14:I[8387,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],"default",1] 16:I[2972,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],""] 15:T55d,

Hot Food in the Fridge: What You Need to Know

Food safety is more than just a buzzword—it's a critical aspect of preventing foodborne illnesses that affect millions of Americans annually. Understanding how to properly store and cool food can significantly reduce health risks.

Contrary to popular belief, you can put hot food in the refrigerator, but with some important caveats. The U.S. Department of Agriculture (USDA) recommends cooling hot foods quickly to prevent bacterial growth in the 'danger zone' between 40°F and 140°F.

Best Practices for Cooling and Storing Hot Food

Divide large portions into smaller containers to cool faster
Allow food to cool for no more than 2 hours at room temperature
Use shallow containers to increase cooling surface area
Consider using an ice bath to rapidly reduce temperature before refrigeration

Bacterial growth can double every 20 minutes in the danger zone, making quick cooling essential. Professionals recommend getting hot foods to below 40°F within two hours to maintain food safety.

Remember, proper food storage isn't just about temperature—it's about protecting yourself and your loved ones from potential foodborne illnesses. By following these simple guidelines, you can enjoy leftovers safely and confidently.

Cooling Food Properly on FusePop