Final answer:
Create guidelines for food safety that specify how long food can be held before being thrown out. Cooked leftovers should not be left at room temperature for more than two hours, and produce should be washed before being cut to avoid contamination. Proper handwashing and cooking to the appropriate temperature are important to prevent foodborne diseases.
Step-by-step explanation:
Create guidelines about how long the operation will hold food and when it will be thrown out. Foods meant to be eaten hot should be kept hot until served, and foods meant to be eaten cold should be kept refrigerated until served. Perishable leftovers should be refrigerated as soon as possible. Any perishable foods left at a temperature between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours should be thrown out. In this scenario, if you store cooked leftovers at room temperature (about 68 degrees F) for more than two hours, they are not safe to eat even if heated up well afterward because bacteria could have multiplied to unsafe levels during that time.
It is false that there is no need to wash a melon before cutting it. Wash produce before eating to avoid contaminating the inside with microbes or toxins from the surface when it is cut open or peeled. Regular handwashing can significantly reduce the spread of foodborne diseases. Moreover, ensure that food is cooked to an internal temperature of at least 74 degrees C (165 degrees F) to kill harmful bacteria.