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To cool cooked food, not for immediate consumption, place cooked food in the refrigerator, uncovered and in shallow pans.

Raw or cooked food temperatures must be maintained at below 40 f or above 140 f to prevent bacterial growth, which causes foodborne illnesses.

Leaving food out to "cool down" increases the chance of bacterial growth.

Do not leave food to cool down at room temperature. This is a common myth.

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13y ago
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9y ago

Cooked food to be stored is cooled quickly before being refrigerated or frozen for mainly two reasons. (1) You don't put warm or hot food into a fridge or freezer. Doing so will raise the temperature and cause the fridge or freezer's motor to work harder to get back to the normal temperature. (2) If hot food is left to cool slowly, bacteria has a better chance of infecting the food. A major culprit of possible food poisoning is when a gravy (even rice) is left to cool slowly and reused at a later date.

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Q: How would you cool cooked food not for immediate consumption?
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