Final answer:
Soups should be reheated to an internal temperature of at least 74°C (165°F) to ensure safety and prevent foodborne illness. Cooks often use a thermometer to verify that the soup has reached this temperature evenly throughout.
Step-by-step explanation:
To ensure the safety and prevent foodborne illness, soup must be heated to a safe minimum internal temperature before service. According to health guidelines, including information provided by the United States Department of Agriculture (USDA), soups should be reheated to at least 74°C (165°F) for safe consumption.
This temperature is high enough to kill most bacteria and pathogens that might be present in the soup. In professional kitchens, cooks often use a food thermometer to verify that the food has reached the appropriate temperature. Not reaching this temperature might result in increased risk of foodborne illnesses due to microbial growth.
When reheating the soup, it's important to stir it occasionally to ensure even heating throughout the product. Once the soup has reached 74°C (165°F), it should be held at that temperature or higher until served to maintain food safety standards.