Cool soup safely (2024)

FAQs

Cool soup safely? ›

The food danger zone is that place between 40 and 140 °F where pathogens grow most quickly. It can take a long time to get through the danger zone when cooling a large batch of chili, soup or stew. The soup must cool from 140 to 70 °F in 2 hours and from 70 to 40 °F in no more than 4 hours.

To speed cooling, transfer soup to shallow containers, making sure soup is no more than TWO inches deep. Refrigerate promptly. Soup can also be chilled in an ice or cold water bath before refrigerating. You can place loosely covered foods in the refrigerator while still warm; cover when food is completely cooled.

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating.

The United States Food and Drug Administration (FDA) Food Code specifies that potentially hazardous foods must be cooled from 135°F to 70°F (57°C to 21°C) within two hours, and from 70°F to 41°F (21°C to 5°C) or below within four hours, for a total cooling time of six hours or less.

An ice paddle is a tool that is filled with water and frozen. When it's stirred into the soup, it quickly cools the food by absorbing the heat. This method is efficient and can prevent the growth of harmful bacteria that might develop when food temperatures are in the 'danger zone' between 40°F and 140°F.

Soup should not be reheated more than once, so only heat up as much soup as you will eat each time. When reheating broths or clear soups, bring them to the boil for three minutes.

The two-stage cooling method is a Food and Drug Administration Food Code recommended procedure for cooling food in restaurants and foodservice establishments. In the two-stage cooling method, food must be cooled from 140 °F to 70 °F within two hours and to 41 °F or lower within four hours.

Small amounts of hot food can be placed directly in the refrigerator or it can be rapidly chilled in ice or cold water bath before refrigerating. A large pot of food like soup or stew should be divided into small portions and put in shallow containers before being refrigerated.

On most occasions, you shouldn't leave soup out overnight. This is because when the stock in the soup cools below 130°F, dangerous bacteria can multiply. If you do decide that you want to leave soup out overnight, it's recommended that you boil the soup for 10 minutes to kill any active bacteria.

Dangerous bacterial growth occurs between 41 and 135 degrees F (5 and 57 degrees C). This spectrum is known as the danger zone for foods. Potentially harmful bacteria grow most rapidly at these temperatures. Placing large batches of hot foods in the fridge can push the temperature of the fridge into this danger zone.

What are the FDA guidelines for cooling food? ›

The FDA Model Food Code requires that food be cooled from 57.2°C to 21.1°C (135°F to 70°F) within two hours and from 57.2°C to 5°C (135°F to 41°F) within a total of six hours. The FDA defines cooling as a critical control point essential in preventing foodborne illness outbreaks (4).

of hot food in a clean prep sink or large pot filled with ice water. Stir food frequently to cool it faster and evenly. Place food in shallow pans less than 3 inches in depth and position the pans in the walk-in cooler to allow for maximum air flow. Pans may remain uncovered during the cooling process.

Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours.

Use ice water bath

This method helps decrease the food temperature quickly and safely. Fill a large container or clean sink with ice and a small amount of water. Place the kettle of soup into the ice bath. Stir the soup to release heat and aid cooling.

You must make sure you can cool the chili from 135˚F to 70˚F (57˚C to 21˚C) within two hours, and from 70˚F to 41˚F (21˚C to 5˚C) or lower in the next four hours, for a total cooling time of six hours. Cooling it in an ice-water bath with frequent stirring will work.

The first step is to reduce the temperature from 135°F to 70°F within two hours of preparation; the second step is to reduce the temperature from 70°F to 41°F or colder within an additional four-hour period. Total cooling time should never exceed six hours.

Dangerous bacterial growth occurs between 41 and 135 degrees F (5 and 57 degrees C). This spectrum is known as the danger zone for foods. Potentially harmful bacteria grow most rapidly at these temperatures. Placing large batches of hot foods in the fridge can push the temperature of the fridge into this danger zone.

To cool down a pot of soup or stock, place the pot in a sink filled with ice water and let it stand. Stir the soup occasionally until tepid. Another method for cooling hot soups is to pour the soup into small containers and let it cool for 30 minutes. Then refrigerate or freeze as desired.

Here's a clever trick: add ice cubes to your soup! It's an easy, simple way to cool down your soup without having to wait for it to chill in the fridge. This is great for fussy kids who want to eat their food fast!

Final answer: The method that poses a risk when cooling food is placing a hot container directly in the refrigerator, as it can raise the internal temperature and promote bacterial growth. Safe cooling methods include using an ice water bath, stirring, and cutting meat into smaller pieces for faster cooling.