Final answer:
Boiled eggs at a salad bar must be held at or below 4 degrees C (40 degrees F) to prevent bacterial growth and ensure food safety.
Step-by-step explanation:
The minimum temperature allowed while cold holding boiled eggs at a salad bar is at or below 4 degrees C (40 degrees F). This temperature is essential to inhibit bacterial growth in refrigerated foods. According to food safety guidelines, perishable foods should not be left at a temperature range between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours, as this allows for rapid microbial growth, increasing the likelihood of foodborne diseases. Therefore, to ensure that boiled eggs at a salad bar are safe to eat, they must be maintained at a temperature at or below 4 degrees C (40 degrees F). Any perishable foods left at a temperature between 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit) for more than two hours should be discarded to prevent the rapid multiplication of bacteria.