This rule should be remembered in your kitchen: two hours in the refrigerator and six months in the freezer maximum

When you have just cooked a good dish and you have leftovers, you absolutely must respect the rule of two hours in the refrigerator and six months in the freezer to avoid any poisoning.

This rule should be remembered in your kitchen: two hours in the refrigerator and six months in the freezer maximum

When you have just cooked a good dish and you have leftovers, you absolutely must respect the rule of two hours in the refrigerator and six months in the freezer to avoid any poisoning.

Sometimes, when we cook, our eyes are bigger than our stomachs, or we prepare a dish in large quantities to have a few meals in advance in the refrigerator and freezer for the rest of the week. But be careful, leaving food at room temperature for a long time can cause bacteria to grow. It is important to know how to store them safely so that they do not become in bad condition.

To prevent your culinary preparation from deteriorating, you can follow this simple rule of two hours in the refrigerator and six months in the freezer. This method allows perishable foods to be preserved for as long as possible without taking any risks. What is this rule based on?

The first point to take into account is the "two hours in the refrigerator". It is absolutely necessary to put a dish in the fridge within two hours after cooking it according to the recommendations of ANSES, the National Agency for Food, Environmental and Occupational Health Safety, to avoid the proliferation of bacteria such as salmonella. To make sure you don't forget your dish on the work surface, can you set a reminder in your phone?

However, don't put it in the refrigerator too quickly. If your dish is still hot and you put it in the fridge, this would break the cold chain for the other foods in the fridge. As the air in the refrigerator becomes warmer, this would encourage the development of bacteria. Wait for the dish to cool, but do not exceed two hours at room temperature.

The second takeaway from this rule is "six months in the freezer." If you do not want to finish your dish in the following days, you can freeze your preparation, provided that you have allowed your dish to cool at room temperature for less than two hours, and eat it within six months. Remember to note on your container the date you put the dish in the freezer, or the expiration date. Another piece of advice: always put the dishes that will expire first in front of you so as not to forget them at the bottom of your appliance.

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