How long should you cool hot food before refrigerating it?

The recommended practice for cooling hot food is to bring the temperature down to 70°F within 2 hours before refrigerating it. This guideline is essential for food safety to minimize the risk of bacterial growth. When hot food is left out at temperatures above 70°F for prolonged periods, it enters the "danger zone" (between 41°F and 135°F), where bacteria can rapidly multiply. By cooling to 70°F within the specified time frame, you significantly reduce the chances of foodborne illness.

This cooling process involves two steps: First, it should be cooled from its original temperature to 70°F in a maximum of 2 hours, and then cooled further to 41°F or below for proper refrigeration. Following this method ensures that food is handled safely, thus protecting consumers from potential health risks associated with improperly stored food.