Is it all right to use half and for cooking in a soup if has been sitting out the temperature reached 63 degrees?

No, it is not safe to use half-and-half in a soup that has been sitting out at 63 degrees Fahrenheit (17 degrees Celsius).

Here's why:

* Danger Zone: The temperature range between 40°F (4°C) and 140°F (60°C) is known as the "Danger Zone" for food safety. Bacteria can multiply rapidly in this temperature range.

* Half-and-half: This dairy product is particularly susceptible to bacterial growth due to its high fat content.

* 63°F (17°C) is within the Danger Zone: This means that bacteria could have been multiplying in the soup while it was sitting out.

Recommendations:

* Discard the soup: It is not safe to eat the soup after it has been sitting out at 63°F for an extended period.

* Reheat to 165°F (74°C): If you were to use the soup, you must reheat it to a safe internal temperature of 165°F (74°C) for at least 15 seconds to kill any bacteria that may have grown.

Prevention is key:

* Refrigerate promptly: Store soups in the refrigerator at 40°F (4°C) or below within two hours of cooking.

* Don't leave food out for long periods: Limit the time food spends in the Danger Zone to minimize bacterial growth.

Always prioritize food safety to avoid the risk of foodborne illness.