One of the leading causes of food-borne illness is the failure to properly cool foods.
To prevent bacterial growth, it’s important to cool food rapidly so it reaches as fast as possible the safe refrigerator-storage temperature of 40° F or below. The soup must cool from 140° F to 70° F in two hours and from 70° F to 40° F in no more than four hours.
Use one of the following methods to keep soup cool…
