Soup is classified as a Time/Temperature Control for Safety (TCS) food because its liquid base and common ingredients, such as meat, vegetables, and cream, are susceptible to microorganism growth. Food workers must manage the product’s temperature throughout its entire preparation and service cycle to prevent this growth. The primary objective is to minimize the time soup spends within the “temperature danger zone,” the range between 41°F and 135°F where bacteria multiply most rapidly. Adherence to strict temperature and time mandates is essential for safely preparing and serving this popular food item.
Cooking to Safe Temperatures
The initial cooking process serves to destroy pathogens that may be present in raw ingredients. For most soups containing poultry, meat, or stuffed ingredients, the required internal temperature is 165°F. Food workers must ensure this temperature is reached and held for at least 15 seconds to achieve a significant reduction in bacteria.
The use of a calibrated thermometer is the only reliable way to confirm the soup has reached the required temperature. Workers must insert the thermometer into the thickest part of the soup or its components to get an accurate reading before it is considered safe for consumption or the next stage of service.
Maintaining Hot Holding Temperatures
Once the soup is cooked, it must be held at a temperature that prevents bacterial regrowth. The mandated minimum temperature for hot holding is 135°F. This temperature must be maintained to keep the soup safely above the temperature danger zone.
Food workers are required to monitor the soup’s temperature frequently, typically every two to four hours, using a thermometer to verify compliance. If the temperature drops below 135°F, it indicates that the holding equipment is not functioning correctly or that the soup has been held improperly. Soup held below 135°F for more than four hours must be discarded.
Rapid Cooling Procedures
Cooling large batches of soup is difficult because the volume retains heat for long periods, allowing bacteria to multiply. Regulations mandate a two-stage cooling process that must be completed within a total of six hours. The first stage requires the soup to cool from 135°F down to 70°F within a maximum of two hours. Food workers must employ specific methods to achieve this rapid cooling, as placing a large stockpot directly into a refrigerator is insufficient.
This rapid initial drop is necessary because the 135°F to 70°F range accelerates pathogen growth. If the soup fails to reach 70°F within the initial two-hour window, it must be rapidly reheated back to 165°F and cooled again, or immediately discarded. In the second stage, the temperature must drop from 70°F to 41°F or lower within the remaining four hours.
Shallow Pans
Effective methods include dividing the soup into smaller portions and placing them in shallow, two-to-three-inch-deep metal pans to maximize the surface area exposed to cold air.
Ice Baths and Paddles
Another common technique is placing the container of soup into an ice bath and stirring the liquid with an ice paddle to promote faster, uniform heat transfer out of the product.
Safe Reheating Standards
Soup must be reheated using a specific, fast procedure before being placed back into a hot holding unit. Slow reheating methods, such as using a steam table, chafing dish, or crockpot, are prohibited because they allow the soup to pass through the temperature danger zone too slowly.
The soup must be heated to an internal temperature of 165°F for 15 seconds. This temperature must be reached rapidly, with a maximum time limit of two hours for the entire reheating process, ensuring any surviving bacteria are destroyed.