Discard the soup, heat a new batch to 135F, and place it on a working steam table should be done with the soup.
Temperatures ought to be checked often, ideally every four hours. Temperatures can be adjusted if they are monitored every two hours, though. In this shorter time span, food that is found to be beyond the ideal temperature range can be warmed up and served.
One of the most important tasks of a food service manager is to make sure that the staff members who handle food follow the right protocols for holding and tempering hot and cold items. In addition to providing control and accountability, this measure can stop customers from being fed unhealthy meals.
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