Cooling food on the counter can be dangerous!

Timaree: My mother and grandmother always told me to let food cool on the counter before putting it into the refrigerator.  Should I be doing this?

Great question and timing, as September is actually National Food Safety Education Month! This question seems to come up in class every semester, but it is indeed a myth, and can actually be quite dangerous.

Bacteria and other potentially hazardous microorganisms in food will multiply most rapidly between 41F degrees and 140F degrees, so that range is called the “Temperature Danger Zone.” Since room temperature is smack-dab in the middle of that range, you’ll want to avoid letting food sit out and be sure to cool your food as quickly as possible. That means putting warm food in the refrigerator is OK.

When we only had “iceboxes” to cool our food, putting warm food into the icebox wasn’t a good option. With modern refrigerators, given enough space for air to circulate, prompt refrigeration of cooked food makes sense.

Important tips to keep in mind: Always move prepared food from the cooking vessel (pot/pan) to a shallow container (deep containers make it too difficult to get all of the food cooled quickly enough to be safe).

Be sure not to tightly cover warm food (leave the lid ajar until it cools), and don’t let your food be in the “Temperature Danger Zone” for more than two hours total. And remember, if in doubt, throw it out! Most people are unaware of the true dangers of food poisoning, but it kills more than 5,000 people in the U.S. each year.

I will give more tips and hints in future columns, and for more resources and information about keeping your food safe to eat, visit www.foodsafety.gov

Timaree Hagenburger, a registered dietitian, certified exercise physiologist with a master’s degree in public health, is a nutrition professor at Cosumnes River College and sought after speaker. She is so excited about the Plant-Based Nutrition and Sustainable Agriculture certificate program that she and her colleague started there, and also conducts local events, corporate wellness work, has a regular segment on California Bountiful TV, and is a frequent podcast guest. Wonderful recipes plus multiple ways to incorporate them into customizable Foodie Bars™, can be found in her innovative cookbook – The Foodie Bar™ Way: One meal. Lots of options. Everyone’s happy. available at www.FoodieBars.com  Find details about Timaree’s upcoming events (cooking demos, book signings and talks about the incredible power you yield with your fork!), and if you missed any of her newspaper columns, podcast interviews or TV appearances, you can find them here at https://www.thenutritionprofessor.com/