Final answer:
Cold TCS food must not be left out in the danger zone of 4°C to 60°C for more than two hours to prevent rapid bacterial growth and potential foodborne illness.
Step-by-step explanation:
One condition that must be met when holding cold Time/Temperature Control for Safety (TCS) food without temperature control is that the food should not be left out at temperatures between 4°C (40°F) and 60°C (140°F) for more than two hours. This is critical because bacteria and other microorganisms multiply rapidly within this temperature range, increasing the risk of foodborne illness. To ensure safety, such foods should be kept at or below 4°C until ready to be served.