This most definitely is a food safety question. I work for a school district, and we have had several instances of small children burning themselves on the soup. We needed to write the proper serving temperature into our HACCP recipe to ensure that this would not happen again. We did some testing ourselves and found that the 145-155 temperature range was optimal for best quality and safe transport on a lunch tray.

This most definitely is a food safety question. I work for a school district, and we have had several instances of small children burning themselves on the soup. We needed to write the proper serving temperature into our HACCP recipe to ensure that this would not happen again. We did some testing ourselves and found that the 145-155 °F (62-68 °C) temperature range was optimal for best quality and safe transport on a lunch tray.