Final answer:
The statement about cooling cooked chicken by placing it in the refrigerator and assuming it will be sufficiently cooled by the next morning is false. Food must be cooled rapidly to prevent bacterial growth, following specific food safety guidelines to avoid the risk of foodborne diseases.
Step-by-step explanation:
When cooling cooked chicken, it is false that a team member should immediately place the chicken in a cold refrigerator and trust that it will be sufficiently cooled by the next morning. Proper cooling of cooked chicken requires a rapid cool-down to prevent the growth of bacteria. According to food safety guidelines, perishable foods that are left at a temperature between 4°C and 60°C (40°F and 140°F) for more than two hours should be thrown out.
Effective cooling techniques include dividing large amounts of food into smaller containers to cool faster, using ice water baths, and stirring the food regularly while cooling. A refrigerator should be set at or below 4°C (40°F) and the internal temperature of the chicken should reach 4°C (40°F) within two hours of cooking to be considered safely cooled. These methods help reduce the risk of foodborne diseases.
Regarding the other statements, it is false that there's no need to wash a melon before cutting it, as bacteria on the rind can be transferred to the flesh when slicing. Also, cooked leftovers stored at room temperature for more than two hours are not safe to eat, even if heated well first, as they may contain toxins from bacteria that are not destroyed by reheating.