What temperature must hot foods reach before being placed in the refrigerator?

Hot foods must be cooled to a temperature of 41 F or below before being placed in the refrigerator to ensure food safety. This practice is crucial because it helps to prevent the growth of harmful bacteria that can thrive at temperatures above this threshold.

When hot foods are placed directly into the refrigerator without cooling, the internal temperature of the food can cause the refrigerator's overall temperature to rise, which may adversely affect other food items stored within. Moreover, if hot food is not cooled properly, it can remain in the "danger zone" (between 41 F and 135 F) for too long, making it susceptible to bacterial growth.

By adhering to the guideline of cooling hot foods to 41 F or below, food handlers can maintain safety and minimize health risks associated with foodborne illnesses. This procedure also helps ensure that food stays safe and high-quality when it is served later. Overall, it is critical to follow established temperature guidelines for storing food to promote public health and safety.