Michigan Food Safety Management Practice Test

What is an acceptable way to cool soups or stews?

1. Place them in shallow containers and stir periodically

2. Leave them in the pot on the stove

3. Add ice directly to the soup

4. Cover the pot and refrigerate immediately

The correct answer is: Place them in shallow containers and stir periodically

Placing soups or stews in shallow containers and stirring them periodically is an effective method for cooling. This approach allows the food to cool more quickly and evenly, reducing the time it spends in the temperature danger zone (41°F to 135°F), where bacteria can grow rapidly. By spreading the food out in shallow containers, the surface area increases, facilitating faster heat loss. Using shallow containers aids in achieving the targeted cooling rate, which is vital for food safety. It ensures that the food reaches a safe temperature (below 41°F) within a specified time frame, typically within two hours, before further refrigeration is applied. This method contrasts with the other options, which are less effective or unsafe. Leaving soups or stews in a pot on the stove can maintain higher temperatures for too long, promoting bacterial growth. Adding ice directly can dilute the soup, altering its flavor and consistency. Covering the pot and refrigerating immediately may not allow enough heat to dissipate quickly enough, leading to safety concerns if the food is not cooled to a safe temperature in a timely manner.