Serving Soup Safely (2024)

FAQs

Serving Soup Safely? ›

Use cereal-sized bowls, and don't worry about the place settings looking lame. Put the bowls on a larger plate, with a big cloth napkin folded underneath it to cozy things up. Serve the soup from a pretty pot. Even if you don't own a soup tureen, maybe you have a pretty ceramic pot that will look nice on the table.

Use cereal-sized bowls, and don't worry about the place settings looking lame. Put the bowls on a larger plate, with a big cloth napkin folded underneath it to cozy things up. Serve the soup from a pretty pot. Even if you don't own a soup tureen, maybe you have a pretty ceramic pot that will look nice on the table.

Herbs and spices must not be added after cooking has finished because they may contain harmful bacteria. Add these ingredients so they are heated during the cooking process. Cook the soup until bubbling. Bacteria are destroyed if food is heated to 75°C for 30 seconds so a bubbling soup will be safe.

Science Says: Serve Soup At 149 Degrees

According to the Journal of Food Science, the optimal temperature for soup lies somewhere between 136 and 162 degrees.

Use ice water bath

This method helps decrease the food temperature quickly and safely. Fill a large container or clean sink with ice and a small amount of water. Place the kettle of soup into the ice bath. Stir the soup to release heat and aid cooling.

eating etiquette (how to eat...)

When serving soup, place the soup plates or bowls on an underplate. When the soup is finished or the spoon is laid down, the spoon is left in the soup plate, not on the dish underneath. If the soup is served in a cup, the spoon is left on the saucer.

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating.

The most important things to remember about serving prepared foods are: Keep HOT foods HOT – Keep hot cooked foods between 140°F and 165°F until serving time. Harmful bacteria can grow rapidly below 140°F. When food is cooked to temperatures of 165°F to 212°F, most food-poisoning bacteria is killed.

Tips & Techniques > Proper Soup Serving Temperatures

When serving hot soups, always make sure to serve the soup in warmed bowls so the soup stays hot on its way to the table; likewise, cold soups should be served in chilled bowls.

What utensil is appropriate for serving hot soup? ›

Use ladles for serving soups, stews, creamed dishes, sauces, gravies, and other liquid products. Use portion servers (solid or perforated) for portioning solids and semi-solids such as fruits and vegetables, and condiments.

Risk minimizing procedures should include: covers/lids and sneeze guards, holding hot foods at 135°F or higher and cold foods at 41°F or lower, and checking food temperatures at least every 2 hours (to leave time for corrective action) with the proper thermometer inserted into the food.

The safe zones are below 40°F (4°C)—temperatures too cold for most bacteria to reproduce— and above 140°F (60°C), temperatures that begin to be lethal to bacteria.

To avoid this, let your soup, stew, or other hot foods cool off the heat on the stove or countertop for about an hour, or until it reaches 75 degrees Fahrenheit.

Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.

Information. Small amounts of hot food can be placed directly in the refrigerator or it can be rapidly chilled in ice or cold water bath before refrigerating. A large pot of food like soup or stew should be divided into small portions and put in shallow containers before being refrigerated.

--Both soup cups and soup bowls should be served with a saucer or plate beneath them. The spoon, when not in use or when the soup is finished, is laid on the saucer underneath.

Put a ladle or big spoon in each soup so people don't cross-contaminate. Set out a big stack of bowls. Use disposable bowls if you don't have 20 bowls (I certainly don't have 20 bowls!) —just make sure the disposable bowls are strong enough to hold hot soup.

1. Dip your spoon into the soup with the spoon facing away from you and then scoop the soup away from you rather than towards you. 2. As you lift the spoon out of the soup, gently touch the underside of the soupspoon to the far edge of the soup bowl.

Serve from the left, remove from the right. Never cross your arms in front of the guest. If the chef has created a focus for the dish, like a directional garnish, make sure it is facing the appropriate direction. Make sure not to spill hot soup in the guest's lap.