I'm having an argument where people are saying basically that food (stew and soups were used as an example) if left in a sealed container on the counter to cool down to room temperature before being bunged in the fridge would be rendered unsafe.
Due to bacterial growth. And that this is just an unsafe practice. Food needs to be refrigerated promptly to prevent spoilage.
I call bullsh!t. With the exception of foods with raw or barely cooked ingredients (sashimi, ceviche, home smoked tuna), is this actually a problem? Letting cooked untainted food sit for 2 or 3 hours before going into the fridge will make it a food safety threat?
Hope you professionals that handle food on a daily basis will chime in.