A food safety expert has shared some simple rules to follow when storing leftovers in the fridge, as one mistake people make could be highly dangerous
Utilising leftovers can be a brilliant method of reducing food waste. If you’re living solo or have a hectic schedule that leaves little time for daily cooking, meal prepping, and bulk cooking can ensure you always have a ready meal waiting at home. But how do you store your large batch of cooked food?
Most of us would think twice before placing hot, freshly cooked food directly into the fridge, but we also know it shouldn’t linger on the kitchen counter for too long, as bacteria could start to multiply, rendering the food unsafe to consume. There are many questions and worries surrounding leftover food storage, but one food safety guru has now suggested straightforward rules to follow to guarantee your food is always safe to eat.
Moreover, he asserts that you can actually place food straight into the fridge post-cooking – as long as you adhere to some crucial steps ensuring your food cools down swiftly.
These tips were divulged in an Instagram video posted by the Centre for Science in the Public Interest (CSPI), a non-profit organisation and watchdog in the US which champions food safety and nutrition.
In their video, a CSPI expert debunked the common belief that putting hot food in the fridge can damage the appliance, explaining that this is largely an outdated concept not applicable to modern fridges.
Storing food in your fridge immediately after cooking can actually help stop bacteria from growing – provided you store it correctly in a wide dish without a lid.
He explained: “Can you put hot food in the fridge? If you’ve been told that it’s dangerous for some reason, you can relax. It’s not going to break your fridge, and it will actually help prevent bacteria from growing on your leftovers – if you do it right.
“Old refrigerators, like pre-1970s, worked in such a way that putting hot food inside would cause the condenser to kick off and make the fridge work harder to keep things cool, which could lead to breaks. But modern refrigerators maintain a constant temperature, so they can handle hot food.
“That said, you still want to make sure your hot food can cool quickly. It’s best to store it in wide, shallow containers so that it’s no more than two inches deep. That keeps the food out of the danger zone, where bacteria can easily grow.”
The specialist revealed that placing food in a shallow dish to spread it thinly allows it to cool rapidly.
Putting food in the fridge in a thicker layer could mean returning days later to discover the centre is still warm – creating a breeding ground for harmful bacteria.
He added that food cools more quickly when left uncovered or partially covered in its container.
Once fully cooled, you can then cover it completely. Viewers of the video expressed their gratitude towards the expert for his guidance, with many admitting they were unaware that leaving food out of the fridge could lead to harmful bacteria.
One individual commented: “This (embarrassingly) blew my mind when I learned it from NutritIon Action a couple weeks ago and I have been sharing it far and wide.”
