Every year in the United States one in six people get sick from contaminated food. Cooling food quickly helps reduce the risk of foodborne illness. Avoid the Temperature Danger Zone (temperatures between 40°F and 140°F) by refrigerating perishable food within two hours—one hour if it is a hot day (above 90°F). Keep your fridge temperature at 40°F or below and use a fridge thermometer to keep food safe.
Keep food safe by dividing leftovers into smaller portions and storing in shallow containers for quicker cooling in the refrigerator, putting perishable foods in the refrigerator or freezer as soon as you get them home from the store, and always marinating food in the refrigerator.
Source: Partnership for Food Safety Education, www.fightbac.org/