It is common practice for restaurants to prepare and cook large quantities of food in 10 and 12-gallon pots and store for later use. If food needs to be stored in the refrigerator or walk-in cooler after cooking, it is important to cool properly before doing so. This will ensure the temperature of the food does not raise the temperature of the storage compartment and compromise the safety of the other food in storage. To ensure storage temperatures are not raised, food must be cooled to 4°C or lower before being placed in the refrigerator or walk-in cooler.