Why is it important to refrigerate food within two hours after cooking?

Refrigerating food within two hours after cooking is crucial to prevent bacterial growth. When food is left at room temperature, particularly in the temperature range between 40°F and 140°F, it becomes an ideal environment for bacteria to multiply rapidly. Many foodborne pathogens can double in number in as little as 20 minutes under these conditions. By promptly cooling and refrigerating cooked food, you slow down the growth of harmful bacteria, thereby reducing the risk of foodborne illness.

This practice aligns with food safety guidelines which emphasize the importance of keeping perishable items out of the danger zone, where bacteria thrive. Ensuring that food is cooled and stored correctly not only protects public health but also extends the shelf life of the food, contributing to food safety in homes and commercial settings.