Which of the following statements is incorrect regarding hot holding units?

Hot holding units are designed to keep already prepared foods at safe temperatures for serving, rather than to reheat foods. The primary function of these units is to maintain food at temperatures that inhibit the growth of bacteria, typically above 140°F (60°C), thereby preserving food safety when serving cooked items.

Reheating refrigerated foods is a distinct process that should occur prior to placing those foods in a hot holding unit. Foods that have been properly reheated to a safe temperature can then be transferred to hot holding to maintain that safety until they are served. Using hot holding units for reheating not only poses safety risks due to potential temperature control issues, but it also does not allow the food to reach the required internal temperature swiftly enough, which is crucial for killing any pathogens that may have developed.

This understanding underscores why the statement about hot holding units being used for reheating refrigerated foods is the incorrect one. The other statements correctly describe the roles and limits of hot holding units, such as maintaining food safety for already cooked products, preventing the use of raw foods, and ensuring consistency in maintaining food quality through steady heat.