Bacteria that survive or land on food after cooking can multiply quickly if it isn't chilled properly, and chilling mistakes are some of the easiest to make without anyone noticing.
Tip: Keep a thermometer inside every refrigerator and freezer, not just a digital display on the door, which can drift out of calibration without anyone noticing.
Hot food can't just be placed in the refrigerator and left to cool on its own timeline. The FDA Food Code requires food to cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F or less within an additional 4 hours - a total cooling window of 6 hours. Divide large batches into shallow containers, no more than 2 to 3 inches deep, to help them cool rapidly.
Food shouldn't sit in the Temperature Danger Zone, between 40°F and 140°F, for more than 2 hours - or 1 hour if the ambient temperature is above 90°F. Once that time is up, the food must be discarded, not returned to the refrigerator or served later.
Wrap up the month by logging refrigerator and freezer temperatures at set times this week, and share how your kitchen closed out NFSEM on social media tagged #NFSEM2026. It's a good moment to recap all four weeks with your team.
This month covered Clean, Separate, Cook and now Chill - four habits that work together, not four separate rules. Food Handler and Food Protection Manager training covers cooling and storage requirements in detail, including exact time and temperature limits.
National Food Safety Education Month is nearly over, which means it's your last chance to save 15% on Food Handler and Food Protection Manager Certification with Userve. Enroll online using code NFSEM2026 at checkout before the offer ends September 30.
40°F or below. Freezers should be kept at 0°F or below.
From 135°F to 70°F within 2 hours, then from 70°F to 41°F or less within an additional 4 hours - a total cooling window of 6 hours.
No more than 2 hours in the Temperature Danger Zone between 40°F and 140°F, or 1 hour if the ambient temperature is above 90°F.