No more waiting to put food in the refrigerator—experts say that putting hot food in the refrigerator is safer than letting it cool outside—this prevents dangerous bacteria and foodborne illnesses

Can we put food in the refrigerator while it’s still hot? The answer is yes, and if you do it correctly, it is great for food safety. Marián Zapién, food engineer, explains that leaving the food at room temperature for a long time is riskier than putting it in the fridge. Between 41 °F (5°C) and 140°F (60 °C), bacteria multiplies faster, and that’s why the expert highly recommends not leaving food outside for more than 2 hours (and no more than 1 if it’s hot outside). This innocent but careless action can increase foodborne illnesses.

For Zapién, the best option is to refrigerate to cut the microbes’ “favorite moment.”

Why is it not convenient to “let it cool down”

Many people leave the big pot outside and wait for it to cool down naturally (I did it too). It seems logical, but it’s not. The middle of the pot takes a long time to lose heat, and during that time, food stays in the zone where bacteria grows easily. Furthermore, if you put a big and steaming hot pot or casserole in the fridge, the vapor will increase humidity, and it might create fungi on your refrigerator. In this case Zapién recommends dividing the portions into different containers rather than putting in boiling foods or big containers without lids. It’s faster and more safe.

How to refrigerate your food correctly

Marián Zapién gives a few tips for you to save your food safely in your fridge. Here they are:

1. 1. Divide your food into small and shallow containers with lids. This way the heat will dissipate faster and the refrigeration process will act better.
   2. Cover them (with a lid) before putting them inside the fridge. You will be evitating leaks, odors, and humidity excesses.
   3. Put the portions in the fridge as soon as possible; don’t wait hours. If you leave in hot weather, or in summer, for example, do not leave it outside for more than 1 hour.
   4. Avoid saving the food if it’s still boiling (or just immediately after boiling) or if it’s in really big pots or big bowls. Separate it into portions and put them side by side in the fridge.
   5. Leave space in between containers so the air goes all around them. Once it’s cold, you can put the containers one on top of the others to save space.
   6. If you see condensation or some leaking, dry it. This might avoid fungus on your appliance.
   7. Eat first what’s oldest, taking into account the dates you prepared them. It keeps it organized and helps with food preservation, reducing risks of foodborne illnesses, which symptoms are often flu-like: nausea, vomiting, diarrhea, or fever.

Energy consumption and other questions

Many people have said for a long time that hot food in the fridge can make your electricity bill go up, so this is one of the biggest questions. According to Zapién, it could increase your expenses, but not for much, and in newer equipment it’s barely even noticeable. The benefit is in cutting bacteria growth and avoiding food poisoning. 

Do I still leave it out for a few minutes before dividing the content into containers? That’s another common question to which Marian Zapien answers, saying, It’s not necessary. If you portion well (different shallow containers), you don’t need to wait.

Will any container do the job? No. Some people use glass or plastic containers (like Tupperware), but others use plastic bags for sauces or soups. The expert focuses on glass containers; they allow a more controlled and faster cooling, and you also avoid the risks that might come with heated plastic or toxic chemicals linked to the plastic bags.