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Last Updated: October 20, 2009
Consider reducing the quantity or size of the food you're cooling. Another option is to create an ice-water bath: Divide the foods into smaller quantities in pots or pans, and then place these into a sink or larger container filled with ice water, stirring to cool the food.
When you reheat your soup, remember that the internal temperature must reach at least 165 degrees F within 2 hours to guarantee a safe good product.
To learn more, visit: Fight Bac: Safe food handling.
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