A food worker needs to cool a large pot of soup. How should the food worker cool the soup?

To cool a large pot of soup safely and efficiently, the food worker should follow these steps:

1. Divide the Soup: Transfer the soup into smaller, shallow containers. This increases the surface area and allows the soup to cool more quickly.

2. Ice Bath: Place the containers in an ice bath. Fill a sink or a larger container with ice and water, and then place the smaller containers of soup in the ice bath. Stir the soup occasionally to help it cool evenly.

3. Refrigeration: Once the soup has cooled to room temperature, cover the containers and place them in the refrigerator. Ensure that the soup is cooled to 70°F (21°C) within two hours and then to 41°F (5°C) or below within an additional four hours to prevent bacterial growth.

4. Avoid Large Batches: Do not place a large pot of hot soup directly into the refrigerator, as it can raise the temperature inside the fridge and affect other stored food.

By following these steps, the food worker can ensure the soup is cooled safely and efficiently, minimizing the risk of foodborne illness.