What should be done if food cannot be cooked immediately after being prepared?

When food cannot be cooked immediately after being prepared, it is crucial to refrigerate it immediately to prevent the growth of harmful bacteria. Keeping food at room temperature can lead to rapid bacterial growth, particularly in the temperature danger zone, which is between 40°F and 140°F. This can result in foodborne illnesses if the food is not cooked or stored correctly.

Refrigerating food promptly helps maintain its safety and quality. The cold temperature of the refrigerator slows down the growth of bacteria, allowing the food to be safely stored until it can be cooked. It is important to ensure that the food is placed in an airtight container to prevent cross-contamination and preserve its freshness.

While freezing food for later use is another safe method, it is typically not the immediate action taken when food is simply prepared but not cooked. Cooking within a specific time frame, such as two hours, is more relevant for already cooked food that needs to be cooled down. Therefore, refrigerating food immediately is the best practice to ensure food safety.