What should be done with food after it has been cooked?

Storing cooked food in a refrigerator promptly is important for food safety and preventing the growth of harmful bacteria. Once food has been cooked, it enters what is often referred to as the "danger zone," which is a temperature range between 40°F and 140°F (4°C and 60°C) where bacteria can multiply rapidly. By immediately refrigerating the cooked food, you can reduce the risk of foodborne illness.

Proper storage involves placing the food in shallow containers to allow it to cool quickly and evenly. This practice helps maintain a safe temperature and prolongs the shelf life of the food. Doing so also ensures that when the food is reheated or consumed later, it remains safe for eating.

While serving food immediately can be suitable under certain circumstances, it is not always feasible, especially for larger quantities. Keeping food warm at room temperature or leaving it out to cool poses risks, as these practices allow food to remain in the danger zone for extended periods. Therefore, prompt refrigeration of cooked food is a crucial step in maintaining food safety.