Final answer:
To hold hot TCS food without temperature control, ensure it does not stay in the danger zone of 4 to 60 degrees C (40 to 140 degrees F) for more than two hours to prevent bacterial growth.
Step-by-step explanation:
One condition that must be met to hold hot Time/Temperature Control for Safety (TCS) food without temperature control is ensuring that the food's temperature does not fall into the danger zone for extended periods. The danger zone is between 4 and 60 degrees C (40 and 140 degrees F), where bacteria can multiply rapidly. Hot TCS food should be consumed or refrigerated within two hours to prevent the growth of bacteria and reduce the risk of foodborne illness. Utilizing tools such as a thermometer can help in maintaining desired food safety levels and killing bacteria.