Short Answer 
To safely reheat soup, first bring it to a minimum temperature of 165°F (74°C) to eliminate bacteria. Then, divide the soup into smaller containers for better heat distribution, and keep these containers on a hot plate to maintain temperature during service.
Step 1: Reheat the Soup
The first step for the food worker is to reheat the soup to a minimum temperature of 165°F (74°C). This is crucial to kill any bacteria present in the soup to ensure it is safe for consumption. Using a food thermometer can help check that the soup reaches the appropriate temperature thoroughly.
Step 2: Divide into Smaller Containers
Once the soup has reached the safe temperature, the next step is to divide it into smaller containers. This is important because smaller portions allow for better temperature control and faster reheating during service. Ensure each container is evenly filled to promote even heat distribution.
Step 3: Use a Hot Plate
The final step involves placing these containers on a hot plate to maintain a safe temperature. This helps prevent any bacterial growth while the soup is being served at the buffet. Regularly monitor the temperature to ensure it stays above the safe threshold.