Final answer:
The appropriate temperature for cooked foods in hot holding units is 135°F to prevent bacterial growth and ensure food safety.
Step-by-step explanation:
The correct temperature for cooked foods in UHC's (Universal Holding Cabinets) and other hot holding units is 135°F (Option a). Keeping cooked food at 135°F or above is important to prevent the rapid multiplication of microorganisms which can happen between 40°F and 140°F. To ensure the safety and quality of the food, it is essential to use a food thermometer to verify that the food reaches the appropriate holding temperature