How should ready-to-eat food be stored after it has cooled?

Ready-to-eat food should be stored properly to ensure safety and maintain quality. Here are the steps to follow:

1. Cool Quickly: After cooking, cool the food quickly to prevent bacterial growth. Ideally, it should be cooled from 135°F to 70°F (57°C to 21°C) within two hours, and then from 70°F to 41°F (21°C to 5°C) or lower within the next four hours.

2. Use Shallow Containers: Store the food in shallow containers to allow for even and rapid cooling.

3. Cover and Label: Once cooled, cover the containers with lids or plastic wrap to protect the food from contamination. Label the containers with the date of preparation.

4. Refrigerate Promptly: Place the covered containers in the refrigerator. Ensure the refrigerator is set at or below 40°F (4°C).

5. Organize Storage: Store ready-to-eat foods above raw foods in the refrigerator to prevent cross-contamination.

6. Consume Timely: Use the stored food within a safe time frame, typically within 3 to 4 days, to ensure freshness and safety.

By following these steps, you can ensure that ready-to-eat food remains safe and delicious for consumption.