Final answer:
The soup should be heated to 165°F for 15 seconds within 2 hours of its removal from refrigerated storage to ensure food safety. Hence the correct answer is option B
Step-by-step explanation:
The answer to the question is B. 165°F for 15 seconds within 2 hours.
According to the information provided, perishable foods left at a temperature between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours may become dangerous to eat because of rapid bacterial growth. To ensure food safety, the soup should be heated to a temperature of 165°F (74°C) for 15 seconds within 2 hours of its removal from refrigerated storage. This temperature and time combination helps kill any bacteria the soup might contain.
Hence the correct answer is option B