Final Answer:
The correct action would be to cool the chicken soup and then reheat it to 135°F.
Step-by-step explanation:
After four hours, the server checked the holding temperature of the chicken soup and found it to be 125°F. According to food safety guidelines, perishable foods, including chicken soup, should be kept at or above 135°F to prevent the growth of harmful bacteria. In this case, the soup is below the recommended temperature, indicating that it is not safe for consumption. The correct procedure is to cool the soup rapidly to minimize the time it spends in the temperature danger zone (40°F to 140°F) and then reheat it to at least 135°F before serving.
Rapid cooling is crucial to prevent bacterial growth. One effective method is to use an ice bath or a blast chiller to bring the temperature of the soup down quickly. After the soup has been adequately cooled, it should be reheated to at least 135°F to ensure that any potential bacteria that may have developed during the period below the safe temperature are eliminated. Reheating to 135°F or above is a critical step in food safety, as it ensures that the soup reaches a temperature that inhibits bacterial growth and makes it safe for consumption.
Throwing out the soup is a last resort and is not the initial recommendation unless proper cooling and reheating procedures cannot be followed. By cooling and reheating the soup properly, you can salvage the food while adhering to food safety standards and providing a safe dining experience for consumers.