Short Answer 
The student should regularly monitor the soup temperature, which has decreased from 175 to 119 degrees, to ensure it remains safe for consumption. Understanding heat transfer is vital for anticipating temperature changes, and if the soup falls below the safe threshold, it must be reheated promptly to prevent bacterial growth.
Step 1: Monitor Soup Temperature
The first step is for the student to regularly check the temperature of the soup. This is crucial because the soup was initially cooked to a high temperature of 175 degrees but has since dropped to 119 degrees. Frequent monitoring will ensure that the soup does not fall below a safe temperature for consumption.
Step 2: Understand Heat Transfer
It is important to grasp the principles of heat transfer, which dictate how heat moves between objects. In this scenario, the soup, being hotter, will transfer heat to the cooler steam table until both reach the same temperature. Understanding this concept will help the student anticipate changes in soup temperature and manage their safety practices accordingly.
Step 3: Reheat if Necessary
If the monitoring reveals that the soup’s temperature has fallen below the recommended safety threshold, the student must reheat it. This reheating is essential to prevent the growth of bacteria, ensuring the soup remains safe to eat. The student should prepare to reheat the soup promptly if it drops below safe levels to maintain its quality and safety.