To determine the maximum cold-holding temperature allowed for sliced watermelon, let's consider the options provided.
a. [tex]$32^{\circ} F \left(0^{\circ} C \right)$[/tex]: This option suggests holding sliced watermelon at freezing point (32°F or 0°C), which might be too cold for standard cold-holding requirements.
b. [tex]$38^{\circ} F \left(3^{\circ} C \right)$[/tex]: This option is somewhat above the freezing point and could be a plausible holding temperature, but not necessarily the maximum allowable temperature.
c. [tex]$41^{\circ} F \left(5^{\circ} C \right)$[/tex]: This option is within a reasonable range for cold storage but allows for slightly higher temperatures while still ensuring safety and quality.
d. [tex]$45^{\circ} F \left(7^{\circ} C \right)$[/tex]: This option is higher than the typical suggestions for cold holding, making it less optimal for ensuring food safety.
After evaluating these options, the maximum cold-holding temperature allowed for sliced watermelon is:
c. [tex]$41^{\circ} F \left(5^{\circ} C \right)$[/tex]
