Can You Put Hot Food in the Fridge? — Yes, Says the USDA

Many people were taught to let hot food sit out until it reaches room temperature before putting it in the refrigerator. The USDA Food Safety and Inspection Service (FSIS) gives the opposite advice for leftovers today: “Hot food can be placed directly in the refrigerator or be rapidly chilled in an ice or cold water bath before refrigerating.”

The reason is time. The longer cooked food sits at an unsafe temperature, the more chance bacteria have to grow. FSIS says not cooking food to a safe temperature and leaving food out at an unsafe temperature are the two main causes of foodborne illness.

Why the old advice no longer fits

The old worry was that a hot dish would warm up the refrigerator. University of Missouri Extension answers that worry directly: “Don’t worry about your refrigerator staying cold. Today’s appliances are made to handle immediate storage of hot food.” It also advises refrigerating food in covered storage containers immediately after the meal is over.

FSIS gives a second reason to move fast. To prevent bacterial growth, food should cool rapidly so it reaches the safe refrigerator-storage temperature of 40 °F or below as fast as possible. A big pot of soup left whole will take a long time to cool, inviting bacteria to multiply. Cooling on the counter makes that slow trip even slower.

The Danger Zone: 40 °F to 140 °F

FSIS calls the range between 40 °F and 140 °F the “Danger Zone.” Bacteria grow rapidly between those temperatures. In its Danger Zone fact sheet, FSIS says bacteria grow most rapidly in that range, doubling in number in as little as 20 minutes.

Leaving food out too long at room temperature can cause bacteria to grow to dangerous levels that can cause illness. That is why the goal is simple: keep hot food hot, keep cold food cold, and move leftovers through the Danger Zone quickly.

• Keep hot food hot — at 140 °F or warmer. FSIS says hot food must be kept hot at 140 °F or warmer to prevent bacterial growth, using chafing dishes, slow cookers, or warming trays when food is served.
• Keep cold food cold — at 40 °F or below. Cold perishable food, such as chicken salad or a platter of deli meats, should be kept at 40 °F or below.

The clock: 2 hours, or 1 hour in heat

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 at room temperature for more than 2 hours. The limit is 1 hour if the temperature is over 90 °F, such as at an outdoor picnic during summer. FoodSafety.gov gives the same rule: never leave perishable foods out of refrigeration for more than 2 hours, and refrigerate within 1 hour if the food is exposed to temperatures above 90 °F, like a hot car or a summer picnic.

FSIS also notes that one of the most common causes of foodborne illness is improper cooling of cooked foods, because bacteria can be reintroduced to food after it is safely cooked. For that reason, leftovers must be put in shallow containers for quick cooling and refrigerated at 40 °F or below within two hours.

How to do it right

• Put hot food straight in. Hot food can be placed directly in the refrigerator, or it can be rapidly chilled in an ice or cold water bath before refrigerating.
• Use shallow containers for large amounts. Divide large amounts of food into shallow containers so the food cools quickly. FoodSafety.gov says the same thing in its Chill step: leftovers should be placed in shallow containers and refrigerated promptly to allow quick cooling.
• Cut large items into smaller portions. For whole roasts or hams, slice or cut them into smaller parts. Cut turkey into smaller pieces and refrigerate. Slice breast meat; legs and wings may be left whole.
• Cover and wrap leftovers well. Cover leftovers, wrap them in airtight packaging, or seal them in storage containers. These practices help keep bacteria out, retain moisture, and prevent leftovers from picking up odors from other food in the refrigerator. Immediately refrigerate or freeze the wrapped leftovers for rapid cooling.
• Keep the refrigerator at 40 °F or below. FoodSafety.gov says your refrigerator should be set to 40 °F or below and your freezer to 0 °F or below, and to use an appliance thermometer to be sure.

How long leftovers keep, and how to reheat them

Leftovers can be kept in the refrigerator for 3 to 4 days or frozen for 3 to 4 months. Although safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in the freezer.

When reheating leftovers, be sure they reach 165 °F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil. Cover leftovers to reheat — this retains moisture and ensures that food will heat all the way through.