To determine the highest temperature allowed for cold-holding fresh salsa, we need to compare the given options with the maximum allowable temperatures.
Option a: [tex]\(32^{\circ} F \left(0^{\circ} C \right)\)[/tex]
Option b: [tex]\(38^{\circ} F \left(3^{\circ} C \right)\)[/tex]
Option c: [tex]\(41^{\circ} F \left(5^{\circ} C \right)\)[/tex]
Option d: [tex]\(45^{\circ} F \left(7^{\circ} C \right)\)[/tex]
From the temperatures we know, the highest temperature allowed for cold-holding fresh salsa is [tex]\(41^{\circ} F\)[/tex] or [tex]\(5^{\circ} C\)[/tex]. Therefore, the correct answer must match these temperatures.
Comparing the options:
- [tex]\(32^{\circ} F \left(0^{\circ} C \right)\)[/tex] is too low.
- [tex]\(38^{\circ} F \left(3^{\circ} C \right)\)[/tex] is still below the maximum allowed.
- [tex]\(41^{\circ} F \left(5^{\circ} C \right)\)[/tex] matches the highest temperature allowed.
- [tex]\(45^{\circ} F \left(7^{\circ} C \right)\)[/tex] exceeds the maximum allowed.
Therefore, the highest temperature allowed for cold-holding fresh salsa is clearly:
Option c: [tex]\(41^{\circ} F \left(5^{\circ} C \right)\)[/tex].
