Final answer:
The maximum cold-holding temperature allowed for cut vegetables is 41°F (5°C), which is below the recommended 4 degrees C (40 degrees F) to prevent the growth of harmful microbes.
Step-by-step explanation:
When considering the safe cold-holding temperature for cut vegetables, it is crucial to prevent the growth of harmful bacteria and other microorganisms that can lead to foodborne illness.
Refrigeration slows microbial metabolism and growth, assisting in the preservation of the food product.
According to the safety guidelines provided by health authorities such as the US Department of Agriculture (USDA), the recommended maximum cold-holding temperature allowed for refrigerated foods, including cut vegetables, is below 4 degrees C (40 degrees F). Therefore, the options provided in the question, maintaining the maximum temperature of 41°F (5°C) ensures safety and is within the acceptable range for cold-holding cut vegetables.