Final answer:
Potentially hazardous cold food items should be transported at a temperature of 41°F or below by vending operators to ensure safety and inhibit bacterial growth.
Step-by-step explanation:
Vending operators should transport potentially hazardous cold food items at a temperature of 41°F or below. This is important to inhibit the growth of bacteria and other microorganisms that can multiply rapidly within the temperature range of about 40 to 140 degrees F (4 to 60 degrees C). According to food safety guidelines, keeping cold food items at or below 41°F ensures that they remain safe for consumption and reduces the risk of foodborne illnesses.