냉장고에 뜨거운 음식은 왜 넣으면 안되는 근거가 무엇일까요?
미지근한 것도 안될까요?


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-The professional chef

"Danger Zone" (40 °F - 140 °F)
https://www.fsis.usda.gov/wps/portal/...
The Danger Zone: Following Food Safety Temperatures
https://www.webstaurantstore.com/arti...
Temperature control
https://www.foodstandards.gov.au/cons...
Food Temperature Guidelines
https://www.foodhygienecompany.co.uk/...
Safe Minimum Internal Temperature Chart
https://www.fsis.usda.gov/wps/portal/...
Through the Temperature Danger Zone: On Cooling and Heating for Food Safety
https://blog.thermoworks.com/thermome...