Question

foods that require cold holding must be held at 41°f or colder 45°f - 50°f 70°f - 80°f 100°f - 130°f cooked meats on a buffet line that have been out of temperature control for four hours must be put back in the refrigerator to cool down to 41°f. thrown away. reheated to 165°f and placed back on the buffet line. left alone; meats are not time and temperature control for safety after they have been cooked.

Explanation:

1. Cold holding requirements for food safety specify temperatures that inhibit bacterial growth, with 41°F or colder being the standard threshold.
2. Cooked meats are Time and Temperature Control for Safety (TCS) foods; being out of temperature control for 4 hours exceeds the safe window, so they must be discarded to prevent foodborne illness.

Answer:

1. 41°F or colder
2. Thrown away.