People often leave cooked food out for hours before finally refrigerating it. This habit can not only compromise the quality of the food but also increase the risk of food poisoning. It is essential to refrigerate food at the right time to ensure the safety of both the food and the refrigerator.

Refrigerate within two hours—According to experts, cooked food should not be left at room temperature for more than two hours. If the weather is very hot and the temperature exceeds 32°C, the food should be refrigerated within one hour. Leaving food out for extended periods creates an environment conducive to bacterial growth.

Avoid placing hot food directly in the fridge—However, this does not mean placing a boiling-hot vessel straight from the stove into the fridge. Very hot food can raise the internal temperature of the refrigerator, potentially affecting other stored items. Additionally, it can put extra strain on the refrigerator's compressor, reducing its efficiency.

Refrigerate only after cooling—The best approach is to let hot food cool down to room temperature first; usually, 20 to 30 minutes is sufficient. If the quantity of food is large, divide it into smaller containers. This allows the food to cool faster and ensures it chills evenly once placed in the fridge.

Always keep food covered—Store food in clean, lidded containers. Food kept in open vessels releases moisture and odors, which can cause unpleasant smells inside the fridge and affect other food items. Airtight containers made of glass or food-grade plastic are considered the best choice.

Do not overfill the fridge—Overloading the refrigerator is not advisable. There should be some empty space inside to allow for proper air circulation. If the fridge is packed too full, food items may not cool evenly, increasing the risk of spoilage. Leftover food should generally be consumed within 3 to 4 days. If it needs to be kept longer, it is best to store it in the freezer. The safest practice is to let cooked food cool slightly and then place it in the refrigerator within two hours. Doing so preserves the food's freshness, reduces the risk of bacterial growth, and helps maintain the refrigerator's efficiency over the long term.