Some people believe – incorrectly – that leftovers should be allowed to cool to room temperature before being put in the refrigerator
1. It is safer to let food cool slowly instead of quickly putting it in the fridge after cooking.
2. Putting warm food in the refrigerator disrupts its cooling ability.
3. Cooling warm foods too quickly after cooking causes bacteria to multiply and makes food go bad.
1. Two hours is the longest that cooked food should be left out.
2. Food, especially meat, should be refrigerated as soon after cooking as possible.
3. Bacteria thrive at room temperature, especially in the ‘danger zone’ between 4 degrees and 60 degrees celsius .