Final answer:
Bud should rapidly cool down the soup by using an ice-water bath or dividing it into smaller containers to ensure it quickly gets out of the 'danger zone' for bacterial growth, below 40 degrees F.
Step-by-step explanation:
When Bud checks the temperature of his soup after two hours and finds it to be at 100 degrees F, he needs to take steps to cool it down quickly to prevent bacterial growth. It is not safe to leave the soup at this temperature because the temperature range from 40 to 140 degrees F is known as the 'danger zone,' where bacteria can grow rapidly. Bud should either place the container of soup into an ice-water bath to expedite cooling or divide the soup into smaller containers to allow for quicker temperature reduction. Additionally, Bud could utilize a blast chiller if available, as this appliance is designed for such purposes. After taking these steps, Bud should continue to monitor the temperature of the soup, ensuring it drops below 40 degrees F swiftly!