Short Answer 
The student should regularly monitor the soup’s temperature, ensuring it stays above 140¬∞F to prevent foodborne illnesses. Understanding heat transfer is vital, as the soup may lose heat to the cooler steam table, and if it drops below the safe temperature, it must be reheated to at least 165¬∞F before serving.
Step 1: Monitor Soup Temperature
The first action the student should take is to regularly check the soup’s temperature. It is crucial to ensure that the soup stays above the safe serving temperature, which is typically above 140 degrees Fahrenheit. This helps prevent any risk associated with serving food that could cause foodborne illnesses.
Step 2: Understand Heat Transfer
The student needs to understand the principle of heat transfer, which explains how heat moves from the hotter soup to the cooler steam table. Knowing this will clarify why the soup temperature is dropping. The heat will continue to dissipate until both the soup and steam table reach thermal equilibrium, making it essential to keep an eye on the soup’s condition.
Step 3: Reheat if Necessary
If the soup temperature falls below the recommended level, the student must reheat it. To ensure safety, follow these steps:
- Use a microwave or stovetop to reheat the soup back to at least 165 degrees Fahrenheit.
- Avoid letting the soup remain in the cooling environment for too long.
- Serve it immediately after reheating to ensure it maintains the correct temperature.