Final answer:
The maximum amount of time that cold-held food can be served without temperature control is two hours.
Step-by-step explanation:
The maximum amount of time that cold-held food can be served without temperature control is two hours.
When food is held between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours, it creates an ideal environment for bacteria to grow rapidly, increasing the risk of foodborne illness.
Therefore, it is important to refrigerate perishable leftovers as soon as possible and ensure that cold-held food is only served within the safe temperature range.