Final answer:
Hot soups must be held at a minimum temperature of 60 degrees Celsius (140 degrees Fahrenheit) to kill bacteria and prevent microbial growth.
Step-by-step explanation:
The first service hot soups must be held at a minimum temperature of 60 degrees Celsius (140 degrees Fahrenheit). This temperature is important to ensure that the soup is hot enough to kill any bacteria it may contain and prevent the rapid multiplication of microorganisms, which can make the soup dangerous to eat.