What must food workers do to keep soup safe on a buffet line?

To ensure soup remains safe on a buffet line, taking the soup temperatures frequently is crucial. Monitoring the temperature of the soup allows food workers to confirm that it remains within the safe temperature range, which is typically above 135°F (57°C) to prevent the growth of harmful bacteria. Regular temperature checks ensure that the soup is hot enough to stay safe for consumption throughout the duration of the buffet.

Maintaining appropriate temperatures is vital because food that sits out for too long at unsafe temperatures can become a breeding ground for pathogens, leading to foodborne illnesses. This practice is a key part of food safety management in buffet settings, where the risk of food contamination increases if food is not properly monitored.

While keeping soup covered and serving it quickly may help to some extent in maintaining its temperature or preventing contamination, these options do not address the necessity of actively monitoring and ensuring that the soup remains at a safe temperature throughout the buffet service. Adding soup frequently does not guarantee that the previously served soup is safe, so monitoring that temperature is the most effective method of ensuring food safety.