Final answer:
Soup should be cooled rapidly using an ice water bath and reheated to at least 165°F for one minute to ensure safety. Proper cooling and reheating utilize convection to distribute heat throughout the soup.
Step-by-step explanation:
Procedures for Cooling and Reheating Soups. To ensure the safety and quality of soups, proper cooling and reheating procedures must be followed. When cooling soups, rapid cooling is essential to minimize the time the soup spends in the 'danger zone' (between 40°F and 140°F), where bacteria can grow quickly. The cooling process often involves transferring the soup into shallow pans and placing it in an ice water bath, stirring constantly to allow for quick temperature reduction. Once cooled, the soup should be stored at 40°F or below. To reheat soup, it should be brought to a rolling boil or heated to at least 165°F for at least one minute to kill any potential bacteria. This process utilizes convection, where the heated bottom layers of soup rise, allowing cooler soup to come into contact with the heat source.
According to health codes, holding the soup at this temperature before serving ensures it is safe to consume. Cooling and reheating soups require specific procedures to ensure food safety and maintain the quality of the soup. When cooling soups, it is recommended to follow the two-stage cooling method. First, cool the soup from its cooking temperature to 70 degrees Fahrenheit within two hours. Then, cool it further from 70 degrees Fahrenheit to below 40 degrees Fahrenheit within four hours. Reheating soups should be done on a stovetop, bringing the soup to a temperature of 165 degrees Fahrenheit or higher. This ensures that any harmful bacteria are destroyed, making the soup safe to consume.