Final answer:
The lowest acceptable holding temperature for serving hot foods is 60 degrees Celsius (140 degrees Fahrenheit), and for cold foods, the temperature should be at or below 4 degrees Celsius (40 degrees Fahrenheit).
Step-by-step explanation:
The lowest acceptable holding temperature while serving hot food is 60 degrees Celsius (140 degrees Fahrenheit), which is the minimum temperature to keep food safe from microbial growth that could cause foodborne illnesses. Foods that should be served cold must be kept at a refrigeration temperature of 4 degrees Celsius (40 degrees Fahrenheit) or below to prevent bacterial growth. It's essential to monitor these temperatures closely with a thermometer, as bacteria can multiply rapidly between 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit), therefore perishable foods should not be left within this range for more than two hours.