The only consideration I would have is the condensation that will take place inside the container. Unless you are putting a very large container that is hot in the fridge I doubt that it would have much if any effect on other food already in the fridge. I heard a fellow who allegedly runs a restaurant tell a server today that she should never put a warm container in the fridge. Of course he's never seen the inside of a kitchen. Strictly front of house. The sooner it goes in the quicker it cools. Simple as that.
Until it is just warm, then it should be refrigerated.
No food should go unrefrigerated for more than two hours, including hot dogs. It's best to refrigerated them as soon as possible. If they are left out longer, they should be thrown out, as they may be unsafe to eat.
They should be refrigerated or frozen if you want them to keep. Generally you should probably eat them within the day if they aren't being refrigerated so long as the weather isn't too warm.
Potentially hazardous food should not be left unrefrigerated for more than 2 hours. Make that one if the ambient temperature is very warm. At that point, it should be refrigerated or re-heated.
yes, warm but DO NOT rub.
pretty soon Standard food safety procedures indicate that food should be refrigerated or frozen within 2 hours of having been prepared. So, eat it soon enough after cooking that leftovers can be put away within 2 hours. If you need to keep the food warm before serving it, keep it warmer than 60° C (140° F).
Potentially hazardous food should not be stored at room temperature for more than 2 hours or only one hour if the ambient temperature is quite warm. At that point, it should either be refrigerated or reheated. The unlit gas is not going to increase the safety of the food.
Once opened, all jams should be refrigerated if you live in a warm/hot or humid climate.
Potentially hazardous food should not be left out for more than 2 hours, after which time it should be either refrigerated or reheated. If the ambient temperature is very warm, cut that to 1 hour.
They keep their food service supplies fresh by storing them in refrigerated areas-not necessarily friges but large rooms that are cool enough to store food that would go off in warm areas.
Not very long. Fish is very sensitive to warm temperatures and should remain under refrigeration until it is being prepped for consumption.
To hold food cold is a somewhat awkward way of saying to keep food cold, or in other words, if the food is refrigerated, you are not letting it warm up to room temperature, but maintaining the reduced temperature.