What is the correct cooling procedure you must use for hot foods such as soup?

The correct cooling procedure for hot foods, such as soup, involves using a shallow pan and ensuring the food is cooled rapidly and safely. Placing the soup in a pan that is 2 inches deep allows for greater surface area, which facilitates quicker cooling. The uncovered aspect is essential because it promotes heat loss, preventing the food from remaining in the temperature “danger zone” (between 40°F and 140°F) for too long, which could allow harmful bacteria to grow.

Cooling food quickly is crucial for food safety, as it helps reduce the risk of foodborne illnesses. By using a shallow pan and keeping it uncovered, you enhance the efficiency of the cooling process, helping to bring the temperature of the food down quickly and safely prior to refrigeration.

Other methods, such as leaving soup out to cool to room temperature, can create a hazardous situation by allowing food to spend too long at unsafe temperatures. Covering the food tightly can trap heat, which would impede the cooling process, and purely freezing the soup may not be appropriate for maintaining quality and texture.