Final answer:
Cold TCS food should be held at or below 4 degrees C (40 degrees F) to prevent bacterial growth and ensure safety.
Step-by-step explanation:
The maximum temperature for cold Time/Temperature Control for Safety (TCS) food to be held at is 4 degrees C (40 degrees F). This is important to inhibit bacterial growth in refrigerated foods. Keeping foods at this temperature or lower is vital to prevent the rapid multiplication of microorganisms that can lead to foodborne illnesses. Perishable foods that are left at temperatures between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours are considered unsafe and should not be consumed.