Is It Safe to Put Hot Food in the Fridge? (2024)

FAQs

Is It Safe to Put Hot Food in the Fridge? ›

Information. Small amounts of hot food can be placed directly in the refrigerator or it can be rapidly chilled in ice or cold water bath before refrigerating. A large pot of food like soup or stew should be divided into small portions and put in shallow containers before being refrigerated.

Dangerous bacterial growth occurs between 41 and 135 degrees F (5 and 57 degrees C). This spectrum is known as the danger zone for foods. Potentially harmful bacteria grow most rapidly at these temperatures. Placing large batches of hot foods in the fridge can push the temperature of the fridge into this danger zone.

Refrigerate or freeze perishables, prepared food, and leftovers within two hours of eating or preparation. Use ready-to-eat, perishable foods, such as dairy, meat, poultry, seafood, and produce, as soon as possible. Hot food won't harm your refrigerator, so it's okay to place hot food inside.

Place a pan of food in an ice-water bath and stir the food. Stirring allows warm air to escape and cool food faster. Use chilling equipment if available, such as an ice wand or blast chiller.

Cooked rice is very moist, which can be a breeding ground for bacteria growth if it is left at room temperature for more than two hours. Play it safe and cool down any leftover rice quickly—either by spreading it out on a baking sheet, or placing it immediately in the refrigerator.

Myth: You shouldn't put hot foods in the refrigerator.

Fact: Hot food can be placed in the refrigerator. Large amounts of food should be divided into small portions and put in shallow containers for quicker cooling in the refrigerator.

Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated. Throw away all perishable foods that have been left in room temperature for more than 2 hours (1 hour if the temperature is over 90° F, such as at an outdoor picnic during summer).

Use a food thermometer to verify temperatures. Never leave food in the “Danger Zone” over 2 hours. The “Danger Zone” is the temperature range between 40 and 140 F in which bacteria can grow rapidly. To keep food out of the Danger Zone, keep cold food cold, at or below 40 F, and hot food hot, at or above 140 F.

Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.

Once cooled to 70°F, by using one of the above rapidly cooling options, you can place the container of soup in the refrigerator. Place on the top shelf. Leave uncovered until cooled to 40°F. Consume or freeze leftovers within 4 days of preparation.

Should I wait for rice to cool before refrigerating? ›

Do not leave rice to cool down in the rice cooker, steamer or pan. Once cooled to room temperature, cover the rice and store in the refrigerator at 8oC or below (preferably below 5oC). Only reheat rice if it has previously been cooled down safely and kept in the fridge until needed.

Overview. Food that has just been cooked or taken out of the oven to cool should be cooled as quickly as possible to prevent the growth of bacteria. Hot food cannot be put directly into the fridge after cooking. Putting hot food into a fridge may cause the fridge temperature to increase above 5 °C.

Generally, it's best to put hot food and leftovers into the fridge within two hours of being cooked. After this time, bacteria can start to grow and transform your delicious meal into a bout of food poisoning waiting to happen.

One common misconception is that if you put hot food directly into your refrigerator you will damage the appliance. The reality is that with most modern refrigerators, you won't actually damage the appliance. However, you will cause the energy efficiency of the appliance to go down while the food cools.

#4 DON'T Freeze Hot Food

Food should be completely cooled before freezing – actually, it is even better if you allow it to fully cool down in the fridge first and then freeze. If you store a bag or container with hot food along with an already frozen one, it might defrost slightly, creating a safety breach.