What does it mean if soup on a steam table is found to be 119°F?

If soup on a steam table is found to be 119°F, it has entered the temperature danger zone (41°F to 135°F), where bacteria can grow rapidly. It must be reheated to 165°F within 2 hours or discarded if it has been held at that temperature longer.

Can I reheat soup that’s been sitting at 119°F?

Yes, if the soup has been at 119°F for less than 2 hours, you can reheat it to 165°F for 15 seconds and then hold it at 135°F or higher. If it has been longer than 2 hours, it should be discarded.

What thermometer should I use for soup on a steam table?

A calibrated food probe thermometer is the best tool to accurately measure the internal temperature of soup on a steam table. Insert it into the thickest part of the food for an accurate reading.

How often should I check soup temperatures on a steam table?

Temperatures should be checked every 2 hours. This allows for corrective action if the temperature falls below 135°F, such as reheating or discarding the food to maintain safety.

What is the safe hot holding temperature for soup?

According to ServSafe guidelines, soup must be held at 135°F or higher to remain safe. Soup held below this temperature, such as 119°F, is not safe to serve without corrective action.

soup on a steam table is found to be 119 °F 2025

Description

If your soup on a steam table is found to be 119°F, it has dropped into the food safety “danger zone.” This guide walks you through the ServSafe recommendations, how to respond properly, and how to prevent unsafe hot-holding practices in commercial kitchens.

Ingredients

Hot-holding steam table
Calibrated food probe thermometer
Clean inserts or soup pans
Timer or shift log
Soup (hot-held item in question)
Access to stove or rethermalizer (for reheating if necessary)

Cook Mode Prevent your screen from going dark

Instructions

Check the soup’s internal temperature using a calibrated food probe thermometer.
If the soup is at 119°F and has been there for less than 2 hours, reheat to 165°F for at least 15 seconds.
If it has been at 119°F for more than 2 hours, discard immediately.
Adjust the steam table temperature and water level to ensure hot-holding at 135°F or above.
Document the incident and retrain staff on hot-holding best practices if needed.

Notes

Steam tables are for holding, not cooking or reheating. Always start with hot food and monitor temps every 2 hours. Reheating must be done using proper equipment (not the steam table).

Prep Time: 2 minutes
Cook Time: 0 minute
Category: Food Safety, Kitchen SOP
Method: Temperature Monitoring
Cuisine: Commercial Foodservice / Training

Nutrition

Serving Size: N/A
Calories: 0
Sugar: 0g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg