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Food Handler · General

What is the correct procedure for cooling a large batch of hot chicken soup (about 5 gallons) after service?

Correct answer

Use the two-stage cooling method: divide into shallow pans (no more than 4 inches deep) OR use an ice bath with stirring to cool from 135°F to 70°F within 2 hours; then refrigerate to reach 41°F within the next 4 hours

  1. A Place the entire pot in the refrigerator immediately after service
  2. B Use the two-stage cooling method: divide into shallow pans (no more than 4 inches deep) OR use an ice bath with stirring to cool from 135°F to 70°F within 2 hours; then refrigerate to reach 41°F within the next 4 hours
  3. C Let it cool on the counter overnight before refrigerating
  4. D Cool in the same deep pot with the lid on

Why this is the answer

TWO-STAGE COOLING REQUIREMENT (FDA Food Code): Stage 1: Cool from 135°F to 70°F within 2 hours; Stage 2: Cool from 70°F to 41°F or below within the next 4 hours; TOTAL: From hot to 41°F in 6 hours maximum. WHY SHALLOW PANS: Heat dissipates from surface area — a 4-inch deep pan has much more surface area relative to volume than a 5-gallon pot; a full pot of soup can take 8-12 hours to cool in a refrigerator, sitting in the danger zone the entire time; APPROVED METHODS: Shallow pans (max 4 inches); ice baths with stirring every 15 minutes; blast chiller; ice paddles (containers filled with ice that are stirred through food); cooling wands; NEVER: Cool in deep pots with lids; cool at room temperature; place large pots in walk-ins that raise the refrigerator temperature.
Source: FDA Food Code, Two-Stage Cooling Procedure

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