Yes If the hot dish is cooled and then put into the refrigerator, it will often provide time for the growth of bacteria. Generally speaking, when the food drops below 60℃, bacteria begin to grow; When the temperature drops to 30℃ ~ 40℃, bacteria will multiply wildly. Only when the temperature drops below 7℃ will the bacteria enter a "dormant" state. And normal meals, we usually put them in the freezer. Its temperature is generally around 5℃, which can naturally inhibit the growth of bacteria. In other words, from a health point of view, hot dishes should really be put directly in the refrigerator.

Anything delicious should be kept below 4℃ as soon as possible as long as it is not ready to eat. Put it while it is hot, and the sooner it cools, the safer it is. It is recommended to use a sealed box with a lid to keep food odorless and reduce water evaporation, which has many benefits. In addition to the cooked dishes, they should also be put into the refrigerator as soon as possible: raw meat, poultry, seafood, eggs and other foods that need to be refrigerated should not be kept for more than 2 hours at room temperature; If the room temperature exceeds 32℃, this time will be shortened to 1 hour. Don't rely too much on the refrigerator, but increase the fluidity of ingredients. It is recommended to eat leafy vegetables within 3 days; Melons and fruits should not exceed one week; The meat in the freezer should not exceed 5 days; Aquatic products should not exceed 2 days. Try to buy, cook and eat the same day.