Safe Food Storage Practices

It is safe to place hot food directly into the refrigerator, contradicting a common food safety myth. The primary concern is not the heat itself but rather preventing bacterial growth, as food should not sit at room temperature for more than two hours to avoid rapid bacterial multiplication. Traditional guidance to cool food before refrigeration dates back to the 19th century when iceboxes were used, which are no longer applicable with modern refrigerators. To optimize food safety, larger quantities of food should be divided into smaller containers to cool faster, and the refrigerator should be maintained at or below 40 degrees.