What is the correct cooling procedure for hot soup

If you can cool the food from 135F 57C to 70F 21C in less than two hours you can use the remaining time to cool it to 41F 5C or lower. The more rapid the cooling process the better for food safety and quality.

When you display hot food eg.

What is the correct cooling procedure for hot soup. Shallow metal pans. Another method of cooling liquids involves increasing the surface area and reducing the mass of the soup. You can pour the.

Plunge soup-filled containers of soup into a sink filled with ice. Then aidd enough cold water to cover the ice without seeping into the soup container. Let the containers chill about 30.

When it is completely cooled put a lid or tight wrap on the container. If you are cooling soup or stew you can add frozen food water or ice or any other liquid that would be part of the soup or stew and that will help it cool more quickly too. HACCP Cooling Procedures for Hot Food Hot food must be cooled from 140F60C to 70F21C within 2 hours and then to 40F4C below within an additional 4 hours total cooling time 6 hours.

The more rapid the cooling process the better for food safety and quality. Place food in pre-chilled shallow stainless steel pans. The correct procedure for checking oneself for breast lumps is to check by hand for any changes at regular intervals.

One must check in different standing positions and lying down for. If you stir the contents of the pot in the ice water it will help to cool it more quickly. To use the two-stage cooling method food must be cooled from 140 to 70 degrees Fahrenheit within two hours and to 41 F or lower within four hours.

Using the cooling method ensures that food is cooled. If youve cooked soup or stock you can pour it into shallow vessels like cake pans for the initial cooling. The first stage of cooling 140F 60C down to 70F 21Ccan mostly be accomplished on a countertop if the food is spread sufficiently thin.

Stir or otherwise turn the food from time to time to help it cool more quickly. What is the correct cooling procedure you must use for hot foods such as soup. Put the soup in a pan 2 deep and into the refrigerator uncovered.

What is the best way to know if a refrigerator is keeping potentially hazardous food PHF at or below 41F. If the food hasnt reached 70F 21C within two hours it must be reheated and then cooled again. If you can cool the food from 135F 57C to 70F 21C in less than two hours you can use the remaining time to cool it to 41F 5C or lower.

May 31 2011 0814 AM 17. When I make a large batch of soup I let it cool for a bit on the stove and then in the fridge it goes. Was watching Kitchen Nightmares the other day and when the cooks put a large pot of hot soup in the fridge Ramsay exclaimed YOUR GOING TO KILL SOMEONE Apparently this is bad.

Because cooling food is generally an out of sight out of mind process using a timetemperature log will help to keep employees and yourself aware that food is in the cooling process. Log forms are a useful tool and can be utilized for cooling foods as well as other food items hot holding cold holding storage and refrigerators. The methods of cooling are.

Stir soups sauces gravies and chilies while the container is in an ice water bath. The ice water depth should be equal to or greater than the food depth. Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate.

Food must cool from 135ºF to 70ºF in two hours Step 2. Food must finish cooling to 41ºF within a total of six hours An example of the two-step method is called an ice bath. An ice bath works well for soups sauces and gravy.

Here are the steps for an ice bath. Close the drain in the sink. Put the pot of hot food in the sink.

Hot food must be kept at 63C or above except for certain exceptions. When you display hot food eg. On a buffet you should use suitable hot holding equipment to keep it above 63C.

If this is not possible you can take food out of hot holding to display it for up to two hours but you can only do this once. What is the fastest way to cool hot soup. Stack Exchange network consists of 178 QA communities including Stack Overflow the largest most trusted online community for developers to learn share their knowledge and build their careers.

Sign up or log in to customize your list. Cooling Cooked Foods Standard Procedures. There are two main acceptable methods of cooling food 1 The One-Stage Method and 2 Two-Stage Method other methods are also used to cool down the cooked foodsThe chefs or kitchen employees who are involved in the cooling process of food must observe and follow the correct cooling procedures.

One-stage four hours method. 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.