Final answer:
Cold-holding equipment should keep food at or below a maximum temperature of 41°F (5°C) to prevent bacterial growth and ensure food safety.
Step-by-step explanation:
Cold-holding equipment should maintain food at temperatures low enough to inhibit bacterial growth. According to food safety guidelines, cold-holding equipment should keep food at or below a maximum temperature of 41°F (5°C). This ensures that perishable foods are kept in a safe zone to prevent foodborne illness caused by bacterial growth.