1. Freezing Cooked Foods
When it comes to freezing foods, cooked foods intended to be frozen should not be left out at ambient temperature or on the counter for extended periods. Usually, 40 minutes is safe and the general rule of thumb is 2 hours.
This depends on what the temperature is of course. Meaning, high temperature 27 to +32 °C (80 to 90 °F) should be less time out and therefore leaning more to 40 minutes than 2 hours.
Anyone working in a commercial kitchen will know that these temperatures are not unusual.
Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
When defrosting frozen food, it’s best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 5 °C (40 °F) or below.
Cool freshly cooked food as quickly as possible before freezing foods. Placing foods that are still warm in the freezer can raise the temperature, causing surrounding frozen items to partially defrost and refreeze. Which can alter the taste and texture of some foods.