After your soup is done boiling, it's essential to handle it safely to prevent foodborne illnesses. Leaving cooked soup sitting at room temperature for an extended period can allow harmful bacteria to grow rapidly.
The general guideline for food safety is the "2-hour rule." According to this rule, perishable food items, including soups, should not be left at room temperature for more than 2 hours. If the ambient temperature is above 90°F (32°C), the safe time limit reduces to 1 hour.
To ensure food safety and prevent bacterial growth, follow these steps:
Cooling the Soup: Once your soup is done boiling, remove it from the heat source. To cool it down quickly, consider dividing it into smaller portions in shallow containers. This increases the surface area and allows for faster cooling.
Refrigeration: Place the containers of soup in the refrigerator as soon as possible. Aim to get the soup into the refrigerator within the 2-hour (or 1-hour, if it's very hot) time frame.
Proper Refrigeration: Set your refrigerator's temperature to 40°F (4°C) or below. Keeping the soup at this temperature helps inhibit the growth of bacteria and maintains food safety.
Storage Containers: Use appropriate airtight containers for storing soup in the refrigerator. This prevents any cross-contamination with other foods and helps maintain the quality of the soup.
If you realize that the soup has been left out at room temperature for more than the recommended time, it's best to discard it rather than risking potential foodborne illnesses.
Remember, food safety is crucial, and following these guidelines will help ensure that your soup (and other perishable foods) remains safe and enjoyable to eat.