After sanitizing a thermometer probe, what should be done if the temperature of soup is below the critical limit?

When a thermometer probe indicates that the temperature of soup is below the critical limit, the appropriate action to take is to reheat the soup to the proper temperature. This is essential for food safety as certain temperatures are required to ensure that harmful bacteria are killed, thereby preventing foodborne illnesses.

Reheating the soup allows it to reach a safe temperature that aligns with food safety guidelines. This action is necessary for protecting public health and ensuring that the food served to customers is safe to eat. By reheating, the temperature of the soup can be raised to a level that meets regulatory standards, making it suitable for consumption.

Choosing to discard the soup would lead to unnecessary food waste and is not required unless there is evidence of spoilage or contamination. Serving the soup without reheating it poses a risk to consumers, while cooling the soup further does not address the immediate temperature issue and could exacerbate food safety concerns. Therefore, reheating is the correct course of action to ensure safety and compliance with food safety practices.