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Food safety and refrigeration

asked by barb48 about 5 years ago

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pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 5 years ago

I'm not sure what exactly the question is but prepared foods, if they are intended to be held for awhile should be tightly sealed and refrigerated at 40 degrees F. What I do is to label the container using waterproof tape (first aid department)with the date the food was prepared.

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wssmom
added about 5 years ago

Pierino is 100 percent correct, as usual. The quicker food cools down, the better to avoid bacteria from using it as a breeding ground. But, if you put it straightaway in the fridge you run the risk of having the food around it in the fridge warm up to an unsafe level. Cooling off tightly sealed foods in an ice bath is one way around this.

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Rose Inn
added about 5 years ago

When putting warm food in the refrigerator leave the lid ajar for the first few hours or until you return home. A tightly covered container will not be able to release the heat and will take longer to cool down.

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