Found this on a .gov web site on food safety.
Quote:
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Between 40°F and 140°F (5°C and 60°C) bacteria multiply rapidly, so food should not linger in that temperature range. It should either be in the refrigerator, freezer, or oven. It should not be out for more than two hours (1 hour if the room temperature is above 90°F). Don't keep food if it's been standing out for more than two hours. Don't taste test it, either. Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out. It’s best if you store leftovers in a plastic container that can be sealed tightly.
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I also put stuff in the refrig right after cooking on pot holders I never let it sit out to cool and when I'm doing my chicken and salmon for my lunch soon as it's just cool enough so it doesn't burn my fingers I cut it and put it in baggies and then refrigerate.