Did you know that only a small number of factors related to food handling are responsible for a large proportion of foodborne disease episodes everywhere?

One of which is the preparation of food several hours prior to consumption. The longer the wait, the greater the risk. When cooked foods cool to room temperature, microbes begin to proliferate.

As a response to this error and to reduce the risk of food contamination, everyone is advised to eat cooked foods immediately. On the other hand, if you must prepare food in advance, make sure to store them in either hot (near or above 60 °C) or cool (near or below 10 °C) conditions. (Pan American Health Organization)

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