Improper cooling a. Storing foods in large containers in refrigerators Foodborne microorganisms grow best at temperatures between 40oF and 140oF. Food left at room temperature for more than two hours provides the ideal conditions for microorganisms to multiply rapidly. Keep foods that are served cold at 40oF. Keep foods that are served hot at or above 140oF. Keep a thermometer handy to check the temperatures often. Do not leave food out for more than two hours. Maintain refrigerator at 40oF and freezer at 0oF. Hot food stored in large containers in refrigerators or freezers cannot cool down quickly.
Microorganisms again have the conditions which favor rapid growth.
Store foods in small shallow containers and refrigerate them immediately. Use ice to quickly chill foods and to keep them cold. Do not cool hot foods at room temperature before refrigeration. Refrigerate hot foods immediately. Ice used to keep food cold should not be used for human consumption.