SC - hardboiled egg food safety guidelines?

[Chris Stanifer]

In a message dated 4/20/2001 3:46:40 PM Eastern Daylight Time, 
jenne at mail.browser.net writes:

> Oh, and if you don't have a walk-in fridge, how do you handle cooling down 
large amounts of soup enough to make it safe to pour into freezer containers 
or put the 
pot in the fridge?

Put the pot in a deep sink partly filled with ice and water. Stir from time 
to time to help in cooling. Once it's chilled, you can decant it or dry off 
the bottom of the pot and move it to the fridge.

Ilaria