What Is the Correct Cooling Procedure You Must Use for Hot Foods Such as Soup?

What Is the Correct Cooling Procedure You Must Use for Hot Foods Such as Soup?

Proper cooling procedures for hot foods, such as soup, are essential to prevent the growth of harmful bacteria and ensure food safety. Cooling food correctly is vital in maintaining its quality and preventing foodborne illnesses. Here’s a step-by-step guide on the correct cooling procedure for hot foods:

1. Divide the soup into smaller portions: To increase the surface area of the food, divide the soup into smaller containers or shallow pans. This allows for faster and more even cooling.

2. Place containers in an ice bath: Fill a sink or large container with ice and water. Submerge the smaller containers of soup in the ice bath, making sure the water level does not go above the container’s rim.

3. Stir occasionally: Stirring the soup during the cooling process helps distribute the cold temperature and aids in faster cooling.

4. Monitor the temperature: Use a food thermometer to regularly check the temperature of the soup. The goal is to cool it from 135°F (57°C) to 70°F (21°C) within two hours and from 70°F (21°C) to 41°F (5°C) or below within an additional four hours.

5. Transfer to a refrigerator: Once the soup reaches 70°F (21°C), transfer it to a refrigerator to continue cooling. Make sure to cover the containers to prevent contamination.

6. Use a blast chiller: If available, a blast chiller can rapidly cool hot foods, reducing the time spent in the temperature danger zone.

7. Label and store properly: Label the containers with the date and time of cooling and store them in the refrigerator at 41°F (5°C) or below. Use or discard the soup within a safe time frame, usually within three to four days.

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1. Can I cool hot soup on the countertop? No, leaving hot soup on the countertop promotes bacterial growth. Follow the proper cooling procedures mentioned above.

2. Can I put hot soup directly into the refrigerator? It is not recommended to put hot soup directly into the refrigerator as it can increase the internal temperature, potentially affecting other foods. Use the ice bath method or a blast chiller before refrigerating.

3. How long can I leave soup in the temperature danger zone? Food should not be left in the temperature danger zone (41°F – 135°F) for more than a total of six hours.

4. Can I cool soup by leaving the lid partially open? No, it is better to cover the soup to prevent contamination during the cooling process.

5. Can I freeze hot soup to cool it quickly? Freezing hot soup may affect the quality and texture. It is better to use proper cooling methods instead.

6. Can I cool soup by blowing a fan over it? Using a fan alone is not sufficient to cool soup to safe temperatures. Combine it with other cooling methods like an ice bath or blast chiller.

7. Can I cool soup in the refrigerator without dividing it into smaller portions? Dividing the soup into smaller portions allows for faster and more even cooling. Cooling large volumes of hot soup in the refrigerator can be unsafe and may not cool properly.

By following these correct cooling procedures, you can ensure that hot foods like soup are cooled safely and maintain their quality while minimizing the risk of foodborne illnesses.

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