Grains, because of their high protein content, are highly perishable and must be cooled and refrigerated as quickly as possible if not immediately consumed. Once the grains have been fanned and are cool, transfer them to the refrigerator to cool completely. Store in tightly-sealed containers in the refrigerator for 4 to 5 days at 40°F (4°C) or lower. They can also be frozen for a few months.

Hot grains that are kept compact at temperatures of 40°F to 140°F (4°C to 60°C) for any length of time can cause harmful bacteria to rapidly multiply. To avoid the risk of developing a food-borne illness, make sure to hold hot grains between 140°F to 165°F (60°C to 74°C).

When reheating cooked grains, make sure they are reheated to at least 165°F (74°C) or higher to kill any potential bacteria.