To determine the highest temperature allowed for cold-holding fresh salsa, we need to refer to food safety guidelines, particularly from the FDA (Food and Drug Administration). According to these guidelines, the safe temperature for cold-holding perishable items is crucial for preventing the growth of harmful bacteria.
Here are the given options:
a. [tex]$32^{\circ} F \left(0^{\circ} C \right)$[/tex]
b. [tex]$38^{\circ} F \left(3^{\circ} C \right)$[/tex]
c. [tex]$41^{\circ} F \left(5^{\circ} C \right)$[/tex]
d. [tex]$45^{\circ} F \left(7^{\circ} C \right)$[/tex]
Out of the options provided:
- [tex]$32^{\circ} F \left(0^{\circ} C \right)$[/tex] is too low, near the freezing point of water, which is not necessary for cold-holding fresh salsa.
- [tex]$38^{\circ} F \left(3^{\circ} C \right)$[/tex] is a reasonable temperature, but it is not the highest allowable temperature.
- [tex]$41^{\circ} F \left(5^{\circ} C \right)$[/tex] aligns with FDA recommendations, as it is within the safety zone for inhibiting bacterial growth without freezing the product.
- [tex]$45^{\circ} F \left(7^{\circ} C \right)$[/tex] exceeds the recommended upper limit for cold-holding perishable products.
Therefore, the highest temperature allowed for cold-holding fresh salsa is:
c. [tex]$41^{\circ} F \left(5^{\circ} C \right)$[/tex]
