247SimpleTests
Food Handler · Facility Design and Management

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

Reviewed by Jordan Morley, Editorial Lead at 247SimpleTests. Written by the 247SimpleTests Editorial Team from the official source material cited on every question.

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 Let it cool on the counter overnight before refrigerating
  2. B Cool in the same deep pot with the lid on
  3. C Place the entire pot in the refrigerator immediately after service
  4. D 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

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

Practice more questions

This question is from our Food Handler Certification Practice Tests practice test. Take the full practice test to test your knowledge across all Facility Design and Management and other topics.

Take the Food Manager practice test →

About this topic: Facility Design and Management

Facility design and management questions cover approved materials and finishes, plumbing and backflow prevention, handwashing station requirements, ventilation, lighting, garbage handling and pest control. This is one of 16 Food Manager questions on facility design and management, each with a full explanation on a single study page.

New to this exam? Our Food Handler exam guide explains the format, scoring, and how to prepare.

Related questions

Facility Design and Management

What are key elements of facility design that support food safety?

 Facility Design and Management

What is the proper procedure for cleaning and sanitizing food contact surfaces in a three-compartment sink?

 Facility Design and Management

What is the food manager's role in pest management?

 Facility Design and Management

What are the key requirements for a hand-washing station in a food establishment?

State-specific guides

Need information for your state? Our state guides cover local requirements, fees, and what to expect on exam day.

California Texas Florida New York Pennsylvania Illinois Ohio Georgia

Recommended study materials

Study guide

ServSafe Manager 7th Edition (National Restaurant Association)

The official ServSafe textbook — the industry standard for food protection manager certification.

Check Price → Study guide

ServSafe Manager Practice Tests (Exam Study Group)

Full practice exams modeled on the ServSafe Food Protection Manager Certification test format.

Check Price → Study guide

Food Safety Management: A Practical Guide (Wiley)

HACCP systems, temperature control, cross-contamination, allergens, and food safety law explained.

Check Price →

As an Amazon Associate, CJ Affiliate, and AWIN publisher we earn from qualifying purchases. Links above are affiliate links. Full disclosure →