What is the correct procedure for cooling hot foods in a refrigerator?

The correct procedure for cooling hot foods in a refrigerator is to allow them to cool completely to 41°F or below before covering. This practice is essential for food safety as it helps prevent the growth of harmful bacteria that can thrive in the temperature “danger zone,” which ranges from 41°F to 135°F. When hot foods are placed directly in a refrigerator and covered, they can raise the overall temperature inside the fridge, potentially putting other stored foods at risk. By allowing hot foods to cool down to a safe temperature before covering them, you minimize the risk of bacteria multiplying and ensure that all food products maintain their safety and quality.

Cooling at room temperature is not advisable, as it can encourage bacterial growth if left too long. Additionally, covering hot foods immediately or while still hot creates a situation that can trap heat and moisture, further hindering effective cooling. By adhering to the practice of cooling foods down to 41°F or below before covering, food safety protocols are effectively upheld.