What should you do if the refrigerator has no room to cool your freshly cooked meat?

When the refrigerator does not have enough room to properly cool freshly cooked meat, it is essential to ensure food safety while maximizing the capacity of the fridge. Moving some of the cold food to make room for the freshly cooked meat is the best approach.

Proper cooling of meat is critical because it helps prevent the growth of harmful bacteria that can thrive in the temperature "danger zone," which is between 40°F and 140°F. By rearranging items in the refrigerator, you ensure that the freshly cooked meat can cool down quickly and safely, reducing the risk of foodborne illness. Keeping the meat at a safe temperature is vital, and this method allows all items in the fridge to maintain their safe temperature while accommodating the new food.

Other options do not promote food safety appropriately. For instance, throwing away the meat is not necessary if a safe solution can be found. Letting the meat sit out to cool is unsafe, as it can allow it to enter the danger zone. While placing the meat in the freezer could be a possible alternative if done carefully, it is generally better to ensure the meat cools slowly and safely in the refrigerator to maintain texture and quality.