What is the UHC holding temperature for 10:1 meat?

Explanation:

The question pertains to the appropriate holding temperature for 10:1 meat, which typically refers to a burger patty that is 10 patties to a pound. When considering safe handling of beef, pork, lamb, and veal, it is crucial to maintain a holding temperature that prevents bacterial growth and ensures the safety of the food.

For cooked roasts, steaks, chops, and fully cooked ham, the USDA recommends a minimum holding temperature of 140°F (60°C) to keep the food safe. These standards also generally apply to reheating foods; it's important to reheat to an internal temperature of at least 165°F (74°C) before holding it at a minimum of 140°F.

Remember, maintaining the proper temperature during holding is essential not only for safety but also to preserve the quality of the food being served.