Greetings, food lovers and hopeful avoiders of food poisoning:
There was a recent thread on the importance of proper heating/cooling of food. OUTLAW, a chef, gave good and helpful warnings. My aunt, whose papa owned a ristorante, told me that he made sure to refrigerate the cooked tomato sauce immediately, not even allowing it to cool down first. So, my questions:
1) Doesn't the putting of hot food in the fridge cause the interior temperature to spike, causing the items already inside to get warm?
2) Picnics, where food is out on tables: sure, the hot dishes generally get onto the picnickers' plates pretty quick, but there're always leftovers. I think OUTLAW said bacteria numbers double every 20 minutes. So, is there a higher risk of getting food poisoning at this kind of noshing venue?
3) Any other examples would be appreciated!
Thanks,
CoCo Cotto