![\"soup_hot_cold_holding_cooling_food_illness_safety\"](\"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/01\/soup_hot_cold_holding_cooling_food_illness_safety_005_shutterstock_532711456-scaled-1.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\nHot foods bound for the refrigerator or freezer must be cooled quickly for two reasons. First, a quick cool decreases the chance for harmful bacteria to grow, keeping your food safe to eat. Second, in the case of freezing, cool food will freeze faster, preventing the formation of large ice crystals that may ruin the flavor and texture of foods.<\/p>\n
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Soup Safe Cooking Temperature<\/h3>\n
The desired cooking temperature of soup from a food safety standpoint is 165\u00b0F – but to be sure – soups can be cooked to near boiling temperature (212\u00b0F).<\/span>
\nCulinary experts recommend the following soup temperatures for quality:<\/p>\n- \n
- Hot Clear Soups<\/strong>: serve near boiling 210\u00b0F (99\u00b0C)<\/li>\n
- Hot Cream or Thick Soups<\/strong>: serve between 190\u00b0F to 200\u00b0F (88\u00b0C to 93\u00b0C)<\/li>\n
- Cold Soups<\/strong>: heated, then cooled and served at 40\u00b0F (4\u00b0C) or lower<\/li>\n<\/ul>\n
When serving hot soups, always make sure to serve the soup in warmed bowls so the soup stays hot on its way to the table; likewise, cold soups should be served in chilled bowls.
\nReheating<\/strong>
\nWhen serving soup a second time, reheat it until it’s steaming hot throughout, at least 165 F.<\/p>\n<\/div>\n\t\t\t\n\t\t\t![\"soup_hot_cold_holding_cooling_food_illness_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/01\/soup_hot_cold_holding_cooling_food_illness_safety_010_shutterstock_1121677277-scaled.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\n<\/div>\nTemperature Danger Zone<\/h3>\n
One of the leading causes of foodborne illness is the failure to properly cool foods. The food danger zone is that temperature\u00a0 between 40\u00b0F and 140\u00b0F where pathogens grow most quickly.<\/p>\n
<\/div>\n![\"temperature_damger_zone_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/temperature_damger_zone_food_safety5_large-1.jpg\")
<\/p>\n<\/div>\n2-Stage Food Safe Cooling<\/h3>\n
It can take a long time to get through the danger zone when cooling a large batch of chili, soup, or stew. To be safe, food must:with<\/p>\n
- \n
- Cool down from 140\u00b0F to 70\u00b0F <\/strong>within 2 hours;<\/strong><\/em> and<\/li>\n
- Cool down from 70\u00b0F to 40\u00b0F <\/em><\/strong>or below within<\/em> 4 hours<\/em><\/strong>.<\/li>\n<\/ul>\n
Initial 2-hour Cool\u00a0is Critical
\n<\/strong>The initial 2-hour cool is the most critical time period since the food is passing through the temperature range that supports the most rapid microorganism growth. If food has not reached 70\u00b0<\/em>F within 2 hours, it must be reheated to 165\u00b0<\/em>F for 15 seconds, and then cooled again or thrown away.<\/p>\n<\/div>\n![\"\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/01\/cooling_hot_food_safety.png\")
<\/p>\n<\/div>\nUse Shallow Containers for Safe Cooling<\/h3>\n
According to the USDA, it takes 24hrs to cool an 8-inch stock pot of steaming chicken soup to a safe temperature in your refrigerator.
\nFor safety and for speed cooling, transfer soup to shallow containers, making sure soup is no more than 2″ deep. Refrigerate promptly. You can place loosely covered foods in the refrigerator while still warm; cover when food is completely cooled.<\/p>\n<\/div>\n\t\t\t\n\t\t\t![\"\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/01\/food-safety-storing-soup-cooling-safely.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\n<\/div>\nRapid Cooling Techniques for Large Batches<\/h3>\n
Be proactive about cooling soup. When making a large batch of soup, plan ahead for the cooling method you plan to use. Begin your plan by having an accurate food thermometer to keep tabs on the temperature during the cooling process.
\nFollow the following methods and procedures to safely cool your soup:<\/p>\n- \n
- \n
- \n
- Use ice water bath – <\/strong>An ice water bath is effective for cooling soups. 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.<\/li>\n
- Use shallow pans – <\/strong>The smaller the portions, the quicker the cool down.Don\u2019t leave a large pot of soup on the counter to cool before placing in the fridge.Separate into smaller containers, no deeper than 3 inches. Stir occasionally to aid cooling.<\/li>\n
- Use ice in the recipe<\/strong> – You can reduce cooling time by adapting your soup recipe. Prepare a thicker soup, reducing the original amount of water or liquid called for in the recipe. Add ice to the soup at the final preparation step.<\/li>\n
- Use cooling paddles<\/strong> – These are more commonly used in a commercial kitchen. The cooling paddle is filled with water and placed in the freezer. Stir the soup, in the kettle with the frozen chill paddle. Shop for Cooling Paddles on Amazon<\/a><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
After Soup is Cooled
\n<\/strong>Once the soup is cooled to 70\u00b0F, by using a rapidly cooling option, you can place the container of soup in the refrigerator. Place on the top shelf. Leave uncovered until cooled to 40\u00b0F.\u00a0Consume or freeze leftovers within 4 days of preparation.<\/em><\/p>\n<\/div>\n\t\t\t\n\t\t\t![\"\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/01\/soup_hot_cold_holding_cooling_food_illness_safety_003_shutterstock_341331938-scaled.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\n<\/div>\nSummary<\/h3>\n
Soups require special food safe cooling and storage procedures, so as to prevent food illness.
\nHot foods bound for the refrigerator or freezer must be cooled quickly, so as to decrease the chances for harmful bacteria to grow, keeping your food safe to eat.
\nLikewise, plan to eat refrigerated soup within 3 to 4 days, or freeze it. And avoid letting soup set at room temperature for more than 2 hours.
\n <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"January is National Soup Month and a great time to make a large hot kettle of soup to warm you up. Soups require special food safe cooling and storage procedures, so as to prevent food illness. Hot foods bound for the refrigerator or freezer must be cooled quickly, so as to decrease the chances for harmful bacteria to grow, keeping your food safe to eat.<\/p>\n","protected":false},"author":1,"featured_media":19377,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[154,155],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/15693"}],"collection":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/comments?post=15693"}],"version-history":[{"count":0,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/15693\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media\/19377"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media?parent=15693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/categories?post=15693"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/tags?post=15693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Use shallow pans – <\/strong>The smaller the portions, the quicker the cool down.Don\u2019t leave a large pot of soup on the counter to cool before placing in the fridge.Separate into smaller containers, no deeper than 3 inches. Stir occasionally to aid cooling.<\/li>\n
- Use ice water bath – <\/strong>An ice water bath is effective for cooling soups. 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.<\/li>\n
- Cool down from 70\u00b0F to 40\u00b0F <\/em><\/strong>or below within<\/em> 4 hours<\/em><\/strong>.<\/li>\n<\/ul>\n
- Hot Cream or Thick Soups<\/strong>: serve between 190\u00b0F to 200\u00b0F (88\u00b0C to 93\u00b0C)<\/li>\n
- Hot Clear Soups<\/strong>: serve near boiling 210\u00b0F (99\u00b0C)<\/li>\n