To determine the highest temperature allowed for cold-holding fresh salsa, we need to consider both the temperature in Fahrenheit and in Celsius. We will examine each option given in the question:
a. [tex]$32^{\circ}F \left(0^{\circ}C\right)$[/tex]
- This temperature is equivalent to the freezing point of water. It is very cold and not typically necessary for cold-holding fresh salsa.
b. [tex]$38^{\circ}F \left(3^{\circ}C\right)$[/tex]
- 38°F is moderately cold, but it is not the highest allowable temperature for cold-holding fresh salsa.
c. [tex]$41^{\circ}F \left(5^{\circ}C\right)$[/tex]
- 41°F is a common standard for the maximum allowable temperature for the cold-holding of perishable foods, including fresh salsa.
d. [tex]$45^{\circ}F \left(7^{\circ}C\right)$[/tex]
- 45°F is slightly warmer than the standard cold-holding temperature for fresh salsa and other perishable items.
Thus, the correct highest temperature allowed for cold-holding fresh salsa is:
c. [tex]$41^{\circ}F \left(5^{\circ}C\right)$[/tex]
