How soon should potentially hazardous food be refrigerated after it is cooked?
Potentially hazardous foods should be refrigerated as soon as possible after cooking – there is no need for it to have cooled to room temperature prior to refrigerating, just let it cool down to warm then refrigerate. To improve cooling speed of foods like soups, stews and mornays place cooked foods into small containers – temperatures of foods in large containers may otherwise take many hours to reach 5oC.
