Final answer:
The maximum time cold food can be held without temperature control before it may become unsafe to consume is 2 hours. So option (b) is correct.
Step-by-step explanation:
The longest cold food can be held without temperature control before it becomes unsafe to eat is 2 hours. After this time frame, perishable foods left at a temperature between 4°C (40°F) and 60°C (140°F) can experience rapid bacterial growth, making them dangerous to consume. Proper food safety practices dictate that these foods should be refrigerated as soon as possible to prevent such growth and maintain food quality and safety.
The rationale behind this guideline is that bacteria multiply rapidly in the "danger zone" between 40°F and 140°F (4°C and 60°C). Allowing food to remain in this temperature range for an extended period increases the risk of bacterial growth and foodborne illness.
Regular monitoring and prompt refrigeration of perishable items contribute to maintaining food safety and preventing foodborne illnesses.