What should a food handler do first to quickly cool a large stockpot of soup? Using a thermometer or a slush can be useful in ensuring the temperature remains safe for consumption. Keeping yourself and others away from the food is also crucial. A thermometer or slush should not touch the hot liquid in the saucepan. The following tips will help the food handler keep the temperature low enough to safely handle.

Temperature check

Before you refrigerate your large stockpot of soup, make sure to check the temperature first. The food should be at least 90 degrees. This is the danger zone because hot food can be very dangerous for bacteria growth. A thermocouple probe can be useful for this purpose. If you are cooking a pot of soup with meat or poultry, be sure to check the temperature using an immersion probe. The longer the food is kept at room temperature, the higher the risk it is for bacteria growth.

To prevent bacteria growth, temperature checking is important. Many people make a large stockpot of soup, then put it aside. Unfortunately, they forget about it. If you are one of these people, your soup could easily become a bacterium danger zone. To avoid this problem, make sure to keep it covered until it is completely cooled. Once cooled, you can freeze four quarts and enjoy a hot soup anytime you want.

Using a thermometer

When it comes to reheating large pots of soup, you can use a thermometer to make sure it has cooled down completely. Generally, these thermometers can be found in the kitchen, and are available in various configurations. Some thermometers are shaped like a pitcher and others have a long, flexible metal stem for inserting inside a pot. They can be used for both cooking and reheating, but a probe thermometer has a float design and can be placed inside a stock pot to check its temperature.

Depending on your food’s consistency, you may want to use a meat thermometer to determine the internal temperature. It is recommended to place the thermometer into the thickest part of the dish, rather than in the center. If the food is made with ground meat, you will want to check different areas to make sure it’s not overcooked. Using a thermometer to cool a large stockpot of soup or chili is one of the easiest ways to ensure your food is at its proper temperature.

Using a slush

If you’re preparing a large pot of soup, you may be wondering how you can cool it. You can use an ice water bath to help cool it down. Create a water bath by filling your sink with ice and water. Place the pot in the center of the slush and stir the contents of the pot to incorporate the cooler outer edges into the center. Once the soup has cooled down to the proper temperature, you can check its doneness with a thermometer.

Using an ice bath to cool a large stockpot of soup is a fine way to cool a pot. Just make sure to keep the water level in the sink at a constant level, or the contents may spill out into the ice bath and become contaminated. Also, take special precautions when moving the pot to avoid contamination. If you’re unable to get an ice bath, you can use ice cubes. The wide surface area of ice cubes will cool a large pot of soup safely.

Keeping food handlers away from food

When it comes to food safety, it is vital to keep food handlers away from hot food. Hot foods, like soups, need to cool quickly to reduce the risk of harmful bacteria growing. Keeping them away from the food will prevent them from forming large ice crystals, which can ruin the taste and texture of the soup. A short course is highly recommended and is inexpensive: Food Handler Training is an excellent way to learn about food safety, hygiene, and cross contamination.

Using a slush to cool soup

Using an ice bath to cool a large stockpot of hot soup is an effective way to reduce cooking time. But you have to take care when using an ice bath to avoid contaminating the soup. Also, you need to be careful when moving the pot while using an ice bath. The soup should be chilled in less than two hours. To ensure safe cooling, fill the ice bath with about three-1/2 inches of water.

If you’re able to find a large ziplock bag, you can mix two bottles of lemon-lime soda. Stir the mixture until it reaches slush-like consistency. Once it is ready to use, pour the soup into the bag. Then cover it tightly and store it in the refrigerator. Once the soup is cool, you can enjoy it right away.