At what temperature should grilled products be held in the UHC?

Grilled products should be held in the UHC (Universal Holding Cabinet) at a temperature of 87 degrees Celsius to ensure food safety and maintain quality. This temperature is crucial because it helps prevent the growth of harmful bacteria while keeping the food warm for customers. Holding food at the right temperature is a key practice in food safety, as it inhibits pathogen growth and preserves the food’s flavor and texture.

While the other temperatures listed may seem adequate, 87 degrees Celsius is specifically designated to ensure safety for grilled items, considering they can be particularly susceptible to bacterial contamination if not held at the proper temperature. The UHC is designed to maintain this optimal heat level to comply with food safety standards and provide customers with safe-to-eat products.