Problem
Lena, a line cook, prepares a large stockpot of soup for the next day's lunch service. When the soup finishes cooking, Lena uncovers the pot and places it on a prep table for about 10 minutes. She then covers the pot and places it in the cooler for storage until the next day. Explain the mistakes that Lena makes when cooling the soup.
List at least three methods Lena can use in the future to cool soup safely.