Final answer:
Hot foods must be covered when placed in a refrigerator to ensure they cool properly and to avoid bacterial growth. Temperatures should be monitored with a thermometer to maintain food safety, and perishables should be stored properly to prevent foodborne illnesses. Wrapping food tightly minimizes freezer burn.
Step-by-step explanation:
Hot foods placed in a refrigerator for cooling must be covered to maintain food safety. Covering hot foods helps to ensure that they cool down properly, minimizing the risk of bacterial growth. The temperature in the refrigerator should be kept at or below 4 degrees C (40 degrees F) to inhibit bacterial growth. Moreover, using a thermometer is crucial to make sure that the food maintains a safe temperature, especially in scenarios like power outages where the food safety can be compromised if the temperature rises above 40 degrees F for two hours or more.
Foods meant to be eaten hot should be kept hot until served, and those that are meant to be cold should be kept refrigerated. Perishable foods should be refrigerated as soon as possible to avoid the danger zone between 4 degrees C (40 degrees F) and 60 degrees C (140 degrees F) where bacteria can multiply rapidly. If perishables are left at these temperatures for more than two hours, they should be discarded to prevent foodborne illness.
To minimize freezer burn and ensure food quality, it is recommended to wrap food tightly before freezing. This method reduces the exposure of food to air, which can cause dehydration and oxidation, leading to freezer burn.