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Cooling and storing cooked foods
Cool perishable cooked food promptly to limit bacterial growth. Divide large quantities into shallow containers and refrigerate within two hours of cooking or serving, or within one hour if the ambient temperature exceeds 90°F (32°C).
Keep refrigerators at 40°F (4°C) or below. Avoid leaving large pots of warm food at room temperature to cool overnight.
RECOMMENDED RESOURCES
USDA FSIS — Leftovers and Food Safety
Official guidance and practical information relevant to cooling and storing cooked foods.
Official guidance and practical information relevant to cooling and storing cooked foods.
FoodSafety.gov — Cold Food Storage Chart
Official guidance and practical information relevant to cooling and storing cooked foods.
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