In article >,
Polly Esther > wrote:
>
>I cook early morning. Usually for the elderly. ( us). Polly

You don't have to worry about the food until it cools down to 140 F.
Once it drops below 140 F, it can stay in the danger zone (40 - 140 F)
for no more than two hours.

By the time the food is less than 140, I'd portion it out and
put it in the fridge or freezer, where it will cool quickly, and
not heat up the other things in the chill chest (not very much).

Try this: <http://www.foodsafety.gov/keep/basics/chill>

Cindy Hamilton
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