Serving Soup Safely (2024)

FAQs

Serving Soup Safely? ›

Generally, hot soups should be served at a minimum temperature of 140 degrees Fahrenheit (60 degrees Celsius). So, if a pot of soup registers 139 degrees on the thermometer, it is not safe to serve. This is because bacteria can grow and multiply rapidly in the temperature danger zone of 40-140 degrees Fahrenheit.

Bottom line is… the average soup serving as a side dish is between 3/4 and 1 cup. (8 oz) When the soup is served as the main course, plan on a bowl being about 1 1/2 cups. (12–14 oz) I hope that this answers your question.

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

If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. However, prolonged storage and repeated reheating will affect the taste, texture, and sometimes the nutritional quality of foods.

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.

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.

--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.

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.

If you're serving a clear soup at dinner, a shallow bowl is considered proper soup protocol. All soup bowls should include an underplate, even if there is already a plate on the table. This allows your guests to put their spoon on the underplate, without getting their dinner plate (or your table) dirty.

Reheat Leftovers Safely

When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil. Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.

Is 5 day old soup ok to eat? ›

Most soups can only last in a refrigerator for 3 to 4 days until they risk going bad, so make sure you place your cooled vegetable soup promptly in the freezer before this point. Make sure your soup lasts well by placing it in an airtight freezer-safe container.

Each time food is cooled, stored and reheated, the likelihood of harmful bacteria multiplying increases. If you do end up with leftovers, it is much safer to either freeze them or reheat them just once.

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

Of course, if you're on the hunt for objective soup-eriority, the Journal of Food Science offers numbers. A study conducted by mechanical engineer John Abraham estimates that the most-preferred temperature for serving hot liquids is between 136 and 162 degrees Fahrenheit (about 57 and 72 degrees Celsius).

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.

The soup must cool from 140 to 70 °F in 2 hours and from 70 to 40 °F in no more than 4 hours.

The 1-cup serving refers to the amount of the cooked soup, e.g., heated canned or frozen ready-to- serve soup, reconstituted dried soup, and reconstituted condensed soup.

Make sure to count soups, broths, popsicles, ice cream bars, and other foods that contain liquid as part of your intake.

Soup bowls hold 8–12 ounces on average. Soup cups hold approximately 4 ounces. Underplates help protect the table from heat and balance the place setting. All bowls, even ones with saucers, should be placed on an underplate.