Final answer:
Cold food can be held without temperature control for a maximum of two hours in the temperature danger zone before it must be served or disposed of to prevent the growth of harmful bacteria.
Step-by-step explanation:
When holding cold food for service without temperature control, the maximum time it can remain in the temperature danger zone is two hours before it must be served or thrown out.
The temperature danger zone where bacteria multiply most rapidly is between 4°C (40°F) and 60°C (140°F). Establishments are under strict guidelines to ensure food safety, including maintaining the temperature out of this range. These measures are crucial for preventing foodborne illnesses. In the case of holding cold food, such as in a buffet or during an outdoor event where refrigeration is not available, the food should not be left out for longer than two hours to prevent bacterial growth. If the temperature is above 32°C (90°F), the time limit is just one hour since bacteria grow even more rapidly at higher temperatures.
Regular monitoring using a thermometer is advised to check that the food is being kept at safe temperatures, and any perishable food that has exceeded these time limits should be considered unsafe and must be discarded.