Is it safe, by food safety rules, to cook a pack of bacon and put it in the fridge and reheat when desired?

Question

I have done this my whole life with no known issues, but recently I have been told bacteria will accumulate going from hot to cold and sitting in the fridge. if it will all be used within a few days, is this okay?

Answer 1

Just fine, in fact you can even freeze it to last longer.

Answer 2

As far as I know, if you do not let your food sit out for more than four hours, quickly refrigerate or freeze food in a sealed and tight container, your food should be good for an extra few days. (I think it's different for each type of food).

One important thing is to always put in a tight container to prevent bacteria from entering into the container. When food is in the fridge / freezer, air still circulates as well as some bacteria.

Answer 3

there is no problem in keeping it in the fridg till time to use it....  3 days is the limit for food in the fridge that has been cooked.  i throw it out after that.  I also follow the when in doubt throw it out rule.

actually, bacteria will not grow as fast putting it in the fridge after cooking as it will leaving it on the counter to cool...Bacon actually will be almost too cold to eat by the time you get the whole pound fried and ready to put up.  It cools really quick.

Answer 4

This is no different than refrigerating other left over hot foods.  As long as you eat it within a few days, there doesn't seem to be anything wrong with it.

Answer 5

yes it should be ok, beause its already cooked    

Answer 6

It is absolutely fine . i cook professionally and we always half cook the bacon ahead of time due too meal time rushes so it takes less time for the bacon to cook.

Also bacon is cured  

Answer 7

It should be. There has never been a problem with doing that so there is no known problem with doing this.

Answer 8

Right then. It's certainly safe to cook bacon. Before putting it in the fridge you should allow it to cool to room temperature. Keep it away from flies, sneezes and other contamination while it's cooling. When returning it to the fridge keep it on a different shelf from uncooked meats. Also keep it on a shelf ABOVE uncooked meats. Eat it within a couple of days - either reheated or not. This practice should keep you safe from e-coli, botulism, s-difficile, salmonela and stuff like that.  

Answer 9

Cooked pork, when refrigerated, will last a maximum of 5 days.  Bacon, because it is heavily salted and smoke cured, will last even longer.  So there should be no problem with you cooking and then using your bacon withing a few days if you keep it refrigerated.  

I think a lot of people today are overly paranoid about food safety and bacteria.  It's rather odd when you consider that we have better technology now to keep food cold and tightly wrapped than we ever have before!

Answer 10

it is perfectly fine.

Answer 11

Haven't you just said you've been doing this your whole life?

Well there is no problem then...

Bacteria CAN accumulate like that but doesn't pose much of a health problem.

The secret is to let it cool off and wrap it up in a air tight container, then put it in the fridge...

Answer 12

It is fine, that is how many restaurants do it. Roll it in paper towels and then stick it in a zip lock baggie. Works great.