After cooking meals for the week or a large quantity of meat sauce to freeze, do you let the meal cool down completely before putting the dishes in the fridge or freezer?
According to Health Canada, this is a serious mistake. I must confess, that's what I did too.
It's a matter of food safety: the amount of potential bacteria doubles every 20 minutes if a dish is not refrigerated!
! The appearance, smell and taste of a food do not indicate whether it is contaminated or not: it is better not to risk food poisoning and not to consume forgotten foods on the counter. [pub]
As soon as you no longer see steam escaping from the dishes, you must put them in the refrigerator or freezer, even if they are still warm when touching them.
If you can, wait before closing the lid on the dishes to allow the heat to escape quickly and without condensation.