It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup?

Temperatures should be monitored regularly – at least once every 4 hours. However, if temperatures are checked every two hours, it allows time for corrective action. Food found to be out of the proper temperature zone in this shorter time frame can be reheated and served.