The maximum number of days that ready-to-eat time/temperature control for safety (TCS) foods may be held in a cooler at 41°F (5°C) or less is typically 7 days. This guideline is a common recommendation in food safety practices. After 7 days, the risk of bacterial growth and potential foodborne illness increases.It's important to note that food safety regulations may vary by location, so it's advisable to check with local health departments or relevant food safety authorities for specific guidelines applicable to your region. Always follow proper food handling and storage practices to ensure the safety of ready-to-eat foods.