Emilie Meyer
It is a common misconception that hot food should be left to cool to room temperature before being placed in the refrigerator. In fact, the opposite is true: placing hot food in the fridge can protect you from getting sick. According to the US Department of Agriculture (USDA), harmful bacteria grow most rapidly between 40° and 140° Fahrenheit (or 4° and 57° Celsius), and food should never be left out at room temperature for more than two hours.
However, placing large batches of hot food in the fridge can push the temperature of the appliance into the danger zone for bacterial growth. To avoid this, divide large amounts of food into smaller or shallower containers to allow the food to cool down more quickly once in the fridge. Alternatively, place the containers in an ice bath or run them under cold water to cool them down before storing.
| Characteristics | Values |
|---|---|
| Is it safe to put hot soup in the fridge? | Yes, it is safe to put hot soup in the fridge. |
| Should you put hot soup in the fridge? | It is recommended to put hot soup in the fridge as soon as possible to avoid bacterial growth. |
| How long can soup be left out of the fridge? | Soup should not be left out of the fridge for more than two hours, or one hour if the room temperature is above 90°F (32°C). |
| How to cool soup before putting it in the fridge | Divide soup into smaller containers, use an ice bath or cold water shower, or use frozen water bottles or ice packs to cool it down. |
| Problems with putting hot soup in the fridge | Putting hot soup in the fridge can raise the internal temperature of the fridge, bringing other foods into the "danger zone" for bacterial growth. |
| How to mitigate problems | Divide soup into smaller containers to help it cool faster, use frozen water bottles or ice packs to cool the soup before putting it in the fridge, or leave the soup out for a short time to cool before putting it in the fridge. |
What You'll Learn
It is safe to put hot soup in the fridge
However, placing a large pot of hot soup directly into the fridge can cause the temperature of the appliance to rise, potentially pushing it into the “danger zone” for bacterial growth, which is between 40 and 140 degrees Fahrenheit. To mitigate this issue, it is advisable to divide the soup into smaller containers or shallow dishes, as this will help it cool down faster. Additionally, an ice bath or cold water shower can be used to rapidly chill the soup before placing it in the fridge.
It is worth noting that while some sources suggest that letting hot soup cool to room temperature before refrigerating can reduce the energy consumption of the appliance, others argue that the increased time spent in the "danger zone" poses a greater risk of bacterial growth. Therefore, it is generally recommended to prioritise food safety by storing hot soup in the fridge as soon as possible, rather than waiting for it to cool down completely.
By following these guidelines, you can safely store hot soup in the fridge while minimising the risk of bacterial growth and foodborne illnesses.
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The soup should be cooled as quickly as possible
To cool soup quickly, it can be divided into smaller portions and placed in shallow containers. This increases the surface area of the soup, allowing it to cool faster. It is also important to note that perishable foods, such as milk and meat, should be stored on the bottom shelf of the refrigerator to prevent them from spoiling due to temperature fluctuations caused by the hot soup.
Another method to rapidly cool soup is to use an ice bath. This involves placing the soup containers in a sink filled with ice and cold water for about 30 minutes before transferring them to the refrigerator. Additionally, the refrigerator temperature can be adjusted to its coldest setting to aid in cooling the soup and protecting other foods from spoilage.
By following these guidelines, you can ensure that your soup is cooled safely and efficiently, reducing the risk of foodborne illnesses.
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The soup can be divided into smaller containers to cool faster
It is unsafe to leave soup out at room temperature for more than two hours. The "danger zone" for food is between 40° and 140° Fahrenheit, and within this temperature range, harmful bacteria can multiply to dangerous levels. Therefore, it is important to cool soup down as quickly as possible.
One effective way to do this is to divide the soup into smaller containers. This increases the surface area of the soup, allowing it to cool faster. It is recommended to use containers no deeper than 3 inches.
By dividing the soup into smaller portions, you not only speed up the cooling process but also make it easier to store and reheat in smaller amounts. This method is safer than leaving the soup out at room temperature for an extended period, reducing the risk of bacterial growth.
Additionally, you can place the smaller containers in an ice bath to further accelerate the cooling process. This involves placing the containers in a sink or large container filled with ice and a small amount of water. After about 30 minutes, you can then transfer the containers to the refrigerator.
By following these steps, you can ensure that your soup cools down quickly and safely, reducing the risk of foodborne illnesses associated with improper cooling.
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An ice bath can help the soup cool faster
Putting hot soup straight into the fridge can be a bad idea, as it can heat up the whole appliance, bringing all the food inside into the "danger zone" of 40° to 140° Fahrenheit, where bacteria multiply quickly. It's also inefficient, as it takes a long time for the temperature of the soup to drop in a fridge.
Another option is to use an ice paddle. This involves filling a plastic bottle about three-quarters full with water and leaving it in the freezer until it's completely frozen. After making your soup, let it cool for a few minutes, then stir it gently with the frozen bottle.
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The soup should not be left out at room temperature for more than two hours
It is not advisable to leave soup out at room temperature for more than two hours. This is because temperatures between 40°F and 140°F are considered the "Danger Zone", where bacteria multiply quickly and can make you very sick. Even if the soup is reheated to kill the bacteria, some toxins produced by the bacteria may remain, and these toxins cannot be destroyed by reheating.
The "Danger Zone" temperature range is why food should be refrigerated within two hours of cooking or reheating. The U.S. Department of Energy recommends dividing hot soup into smaller containers to help it cool faster before placing it in the refrigerator. This method is also recommended by Shelley Feist, executive director of the nonprofit Partnership for Food Safety Education, who notes that this practice will prevent the soup from spending too much time in the "Danger Zone".
If you are concerned about raising the temperature of your refrigerator by placing hot soup inside, there are a few solutions. One option is to use ice paddles, which are food-safe materials filled with a substance that can be frozen, such as water. These can be used to stir the soup and help it cool faster. Another option is to divide the soup into smaller containers and place those containers in an ice bath to chill before placing them in the fridge. Additionally, if there are large chunks of meat in the soup, be sure to break them into smaller pieces so they cool faster.
By following these guidelines, you can help ensure that your soup does not spend too much time in the "Danger Zone" and reduce the risk of harmful bacteria growth.
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Frequently asked questions
Yes, it is safe to put hot soup in the fridge. In fact, it is better to put hot soup in the fridge than to leave it out at room temperature for too long. The longer food sits out, the higher its risk of growing harmful bacteria. However, it is important to note that placing large batches of hot soup in the fridge can raise the temperature of the appliance, potentially putting other foods in the "danger zone" for bacterial growth.
Hot soup should not be left out at room temperature for more than two hours. According to the U.S. Department of Agriculture (USDA), if food is left out at a temperature that exceeds 90 degrees Fahrenheit, it should not sit out for more than one hour.
The "danger zone" for food temperatures is between 40 and 140 degrees Fahrenheit. In this temperature range, illness-causing bacteria such as E. coli, Staphylococcus, Campylobacter, and Salmonella grow rapidly, increasing the risk of foodborne illness.
To safely put hot soup in the fridge without raising the temperature, divide the soup into smaller containers to increase the surface area and promote faster cooling. You can also place the containers in an ice bath or run them under cold water before putting them in the fridge.
