Final answer:
Ready-to-eat food prepared on-site can be safely stored for a maximum of seven days at 41 degrees F (5C) to prevent bacterial growth and foodborne illnesses.
Step-by-step explanation:
The maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 degrees F (5C) is seven days. It is crucial to store perishable food items at proper temperatures to prevent the rapid growth of bacteria and other microorganisms that can cause foodborne illnesses. Foods that are within the temperature range of 4 to 60 degrees C (40 to 140 degrees F) are in what is known as the 'danger zone' because this range is optimal for bacterial growth. Such foods should not be left out at room temperature for more than two hours, and leftovers should be refrigerated promptly. Always use a thermometer to verify that your refrigerator is at the right temperature to ensure food safety.