Final answer:
Immediately cool the cold-pack chilled rotisseries to inhibit bacterial growth by keeping their temperature below 4 degrees C (40 degrees F), and monitor refrigerator temperatures with a thermometer.
Step-by-step explanation:
After taking cold-pack chilled rotisseries out of the oven, the first thing you need to do is ensure they quickly reach a safe chilled temperature. While descriptions of the process may vary, a common method is to apply a cold compress or use another chilling method to cool the food rapidly. It's crucial to inhibit bacterial growth by keeping the temperature of the refrigerator at or below 4 degrees C (40 degrees F). Additionally, be mindful that perishable foods should not be left at temperatures between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours. If you don't have a built-in thermometer in your refrigerator, consider buying one to monitor the temperature, ensuring food safety during normal use and in cases of power outage.