Question

A caterer finishes cooking vegetable soup at noon but does not need to serve it until 7 p.m. how should the caterer handle the soup

Answer 1

The safe steps in cooking, food handling, and storage are important to prohibit foodborne ailments. One cannot taste, smell, or see the harmful bacteria, which may result in illness.

In every step of food preparation, there is a need to follow the four steps of the Food Safe Families campaign to maintain the safety of food. These are clean, separate, chill, and cook.

In the given case, there is a need to cool the soup correctly in a cooler or fridge, and then reheating it on the stove at about 165 degrees F within two hours.