What happens if you put hot things in the fridge?

The way you cool and store these large amounts of food can make all the difference between keeping food safe or the growth of pathogens that can make food unsafe for eating which could lead to foodborne illnesses.

Cooking up a large pot of your favorite soup, stew or chili is a great way to plan ahead for quick meals at home. The way you cool and store these large amounts of food can make all the difference between keeping food safe or the growth of pathogens that can make food unsafe for eating which could lead to foodborne illnesses.

The United States Department of Agriculture and Michigan State University Extension recommend the following methods of cooling and storage to keep food safe. The two-stage cooling method has been used in commercial food service and is a method that can be utilized at home.

1. A large pot of food like soup, chili or stew should be divided into small portions and put in shallow containers before being refrigerated.
2.  A large cut of meat or whole poultry should be divided into smaller pieces and wrapped separately or placed in shallow containers before refrigerating. Shallow containers or small amounts of hot food can be placed directly in the refrigerator.
3. Clean the sink in the kitchen and fill it with clean cold water and ice. Then place the pot of food or smaller containers in the ice water. Be careful not to let water in the sink mix with food in the pot. If you stir the contents of the pot in the ice water it will help to cool it more quickly.
4. To use the two-stage cooling method, food must be cooled from 140 to 70 degrees Fahrenheit within two hours and to 41 F or lower within four hours. Using the cooling method ensures that food is cooled quickly and safely. Use a food thermometer to measure the temperature during the cooling period.
5. A large pot or container of food that is hot should not be placed in the refrigerator or freezer. The hot food can raise the temperature inside the refrigerator/freezer which can be a risk for food already in the appliance.
6. Do not cool food outdoors- the temperatures fluctuate and animals may try to get into the food exposing it to pathogens and bacteria.
7. 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.

Following these simple steps will ensure that your food remains safe to eat for you and your family. So when you come home from work or other events the soup you are looking forward to eating will be safe and not cause a foodborne illness.

This article was published by Michigan State University Extension. For more information, visit https://extension.msu.edu. To have a digest of information delivered straight to your email inbox, visit https://extension.msu.edu/newsletters. To contact an expert in your area, visit https://extension.msu.edu/experts, or call 888-MSUE4MI (888-678-3464).

Q. It used to be a no-no to put hot food into the fridge because it raises the temperature inside the fridge. But we're also told not to leave food cooling on the bench as this allows bacteria to multiply. Which is correct?

A. Bacteria in food love to grow when the temperature is between 5 and 60 degrees Celsius (known as the Temperature Danger Zone), so food needs to be kept either very cold or very hot to keep bacterial growth in check and so prevent food poisoning.

The correct practice when storing leftover hot food is to allow it to cool on the bench until it has stopped steaming before placing it in the fridge.

Don't leave it to completely cool as slower cooling provides the perfect environment for bacteria to grow. When reheating food, heat to steaming hot – this will kill any bacteria that may have grown whilst in the fridge. Never reheat food more than once.

Should you put eggs in the fridge? Yes, store your eggs in a cool, dry place, like the fridge, to keep them at a safe and consistent temperature. Eggs should be held at a stable temperature of below 20 degrees to stay safe.

But why are eggs not kept in fridges at the supermarket? Good question. Supermarkets generally maintain lower temperatures to keep food fresher for longer. Ever notice the gusty feeling when you step through the doors? Most supermarkets keep their atmosphere below 20 degrees, so eggs don’t need to go in fridges to stay safe.

If you have a handy egg holder in your refrigerator door, you might want to rethink storing them here, too. The compartments in your fridge door are more prone to temperature fluctuations. That means they’re better for keeping less bacteria-prone foods and beverages, like juice, filtered water, and preserves.

Store your eggs in their cardboard container on the middle shelf of your fridge to protect them from odorous foods nearby. Eggshells are porous, so any strong-flavoured foods could change their taste.

Is it bad to put hot food in the fridge?

Can you put hot food straight into the fridge?