Should we put the food in the fridge while it's hot or cool

It is recommended to put the food in the refrigerator while it is hot, without waiting for it to completely cool down. Food stored at room temperature for too long can easily breed bacteria. Putting it in the refrigerator while it is still hot can lower the temperature faster and reduce the risk of bacterial growth.

Putting food directly into the refrigerator when the temperature is high after cooking can quickly pass through the dangerous temperature range of bacterial growth, reducing food safety hazards. The refrigeration system of a refrigerator can handle hot food, although it may temporarily affect the temperature of surrounding food, overall safety is higher. Before putting hot food in, it can be spread out or divided into small portions to help speed up the cooling process and prevent a large amount of hot air from accumulating in the refrigerator. The traditional concept holds that cooling hot food and then refrigerating it can protect the refrigerator, but modern refrigerator designs can now withstand hot food. During the natural cooling process of food, the time when the temperature is in the danger zone is prolonged, and pathogenic bacteria such as Staphylococcus aureus may multiply in large numbers. Especially for meat and soy products rich in protein, there is a higher risk if they are left at room temperature for more than two hours.

When storing meals in daily life, it is recommended to use shallow mouthed containers to pack hot food, cover and refrigerate as soon as possible. Avoid stacking large portions of hot food directly and store them in a cold water bath to quickly cool down before refrigeration. Pay attention to regularly cleaning the refrigerator and keeping the temperature below 4 degrees Celsius. It is recommended to consume refrigerated meals within two days and reheat them to a center temperature of 70 degrees Celsius or above to ensure safety.