What is the best way to cool my large stock pot of chili? I want to reheat and serve it tomorrow for a family get together?

Food Safety October 20, 2009 Print Friendly and PDF
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.


This is where you can find research-based information from America's land-grant universities enabled by eXtension.org



Basic Food Safety

Food Safety Druing an Emergency

Food Preservation


This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.