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Refrigerating the soup immediately after cooking is the best practice for maintaining safety. This method helps to bring down the temperature of the soup quickly, which is crucial because food can enter the "danger zone" (between 41°F and 135°F) where bacteria can grow rapidly. By placing the soup directly into the refrigerator right after cooking, it reduces the risk of foodborne illness.

Cooling food at room temperature allows it to remain in the danger zone for too long, increasing the likelihood of bacterial growth. Sealing it with a lid while still hot could trap heat, preventing the soup from cooling down quickly. Storing it in a deep container might also slow down the cooling process because larger volumes of hot food take longer to reach safe temperatures. By following the practice of immediate refrigeration, food safety is prioritized, reducing the risk of spoilage and foodborne pathogens.