Final answer:
The maximum temperature allowed for cold holding a container of salsa is 41°F (5°C) to prevent bacterial growth and ensure food safety.
Step-by-step explanation:
The correct option is C:
It's crucial to control the temperature of perishable foods like salsa to prevent the growth of bacteria. Bacteria multiply most rapidly at temperatures between 40°F and 140°F (4°C to 60°C). By keeping foods below 41°F (5°C), bacterial growth is significantly inhibited, thereby reducing the risk of foodborne illness. Refrigeration temperatures are generally set between 0°C and 7°C to slow microbial metabolism and preserve foods.
To ensure food safety, particularly in a commercial setting, regulatory guidelines often specify a maximum cold holding temperature of 41°F (5°C) for foods like salsa, which is meant to be served cold. This temperature limit helps ensure that food remains safe to eat by inhibiting the growth of harmful bacteria. Keeping the salsa container at or below 41°F (5°C) ensures that the salsa remains safe to eat and does not pose a risk of foodborne illness.