Final answer:
Putting refrigerated lasagna in a steam table early may not heat it quickly enough, risking bacterial growth. Cooked food should not stay at room temperature over two hours, and proper food handling, including washing fruits, is essential.
Step-by-step explanation:
The practice of putting refrigerated lasagna into a steam table at 9:00 am for service at noon is incorrect because it may not reach the required holding temperature quickly enough to prevent the growth of harmful bacteria. Cooked foods should not be left at room temperature for more than two hours, as temperatures between 40°F and 140°F are considered the 'danger zone' for bacterial growth. If food is left in this zone for too long, harmful bacteria can multiply to unsafe levels, even if the food is later reheated thoroughly. This could potentially cause foodborne illnesses. Additionally, safe handling practices, such as washing all fruits including melons before cutting, are important to prevent cross-contamination and ensure overall food safety.