Keep cold foods cold!
Get perishable foods into the fridge or freezer within two hours.
Refrigerate Leftovers promptly.
Bacteria can grow in perishable foods within two hours. Cold temperatures slow the growth of pathogens. Leftovers should be refrigerated within 2 hours.
Cool hot foods quickly.
You need to get food through the danger zone very quickly. Food needs to be cooled from 135 to 70 degrees within 2 hours. Then from 70 to 41 degrees within the next 4 hours. Divide warm foods into several clean, shallow containers so they will chill faster.