Cold holding means keeping perishable food cold enough to slow microbial growth until it is prepared or served. US home-food guidance recommends a refrigerator temperature of 40°F (about 4°C) or below. Check with a thermometer rather than relying only on a control dial.
Refrigeration does not sterilize food or make storage time unlimited. Cooling freshly cooked food promptly is a separate step from holding food that is already cold.
Reference: Further reading.