having worked at a grocery store and being forced to learn about all the departments including prepared foods and meat, I recall hearing that you should keep food out of the “Danger Zone”. The danger zone is something like 50-100 degrees F.
The longer the food is kept in this zone the faster that the bacteria will multiply which increases your risk for “food borne illnesses”. So if I am remembering everything correctly you should freeze all leftovers ASAP to avoid illnesses.[/quote]
This is correct. Not sure about the exact food danger zone temperature though.
Allowing the food to cool before putting it in the freezer, as I understand it, is an idea passed down from generation to generation from when “iceboxes” or refrigerators could not recover easily from the high heat product being placed in the cool environment. Such as cooling a pie on the window sill before refrigerating.
Today’s modern refrigerators are fully capable of recovering from placing a hot product in them. this will bring the food past the “danger zone” as quickly as possible.