It’s a common kitchen question. Is it okay to put warm food directly into the refrigerator? The answer‚ according to food safety experts‚ is yes. It’s actually safer than letting food cool completely at room temperature.
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The Danger Zone
The “danger zone” is the temperature range between 40°F (4°C) and 140°F (60°C). In this zone‚ bacteria can multiply rapidly‚ increasing the risk of foodborne illness.
Why Refrigerate Warm Food?
Refrigerators are designed to keep food cold‚ not to cool it down quickly. Allowing food to cool on the counter can keep it in the danger zone for too long. Putting warm food in the fridge‚ even though it might slightly raise the refrigerator’s temperature‚ is still preferable to prolonged exposure to the danger zone.
Best Practices
To safely refrigerate warm food:
- Divide large portions: Break down large quantities of food into smaller‚ shallower containers to speed up cooling.
- Use shallow containers: Shallow containers allow for faster heat dissipation.
- Don’t overload: Avoid overfilling your refrigerator‚ as this can hinder air circulation and cooling efficiency.
By following these tips‚ you can safely refrigerate warm food and minimize the risk of foodborne illness.
