Final answer:
Salads need to be refrigerated at or below 4 degrees C (40 degrees F) during transport to prevent bacterial growth and ensure they are safe to eat.
Step-by-step explanation:
Salads should be held at a temperature that prevents bacterial growth during transport. Foods that are notable to be eaten cold, like salads, should be kept refrigerated at or below 4 degrees C (40 degrees F) until they are served. It is important to prevent any perishable foods from staying at a temperature range between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours to avoid the rapid multiplication of microorganisms that can lead to foodborne illnesses.
If transporting salads, one should ensure they are kept cold, potentially with the use of insulated containers with ice packs, to maintain the safe temperature threshold.