Final answer:
Cooked slabs of meat, such as beef, pork, lamb, or veal, should be kept at a minimum temperature of 140°F (60°C) for hot hold service to prevent bacterial growth and ensure food safety.
Step-by-step explanation:
When holding beef, pork, lamb, or veal for hot hold service, it's imperative to keep the cooked meat at a temperature that mitigates the risk of bacterial growth. Foods like cooked roasts, steaks, chops, and fully cooked ham should be maintained at a minimum temperature of 140 degrees Fahrenheit (60 degrees Celsius) to ensure safety.
Reheating of foods that have cooled down should also reach this temperature to kill any bacteria it might contain. Perishable foods left in the danger zone between 40 and 140 degrees F (4 and 60 degrees C) for more than two hours are considered unsafe and should be discarded to avoid foodborne illnesses.