Final answer:
Melon pieces on a fruit platter are at a risk if they are within the temperature range of 4 to 60 degrees C (40 to 140 degrees F) for more than two hours, as this can promote bacterial growth. Food safety practices such as washing melon rinds and maintaining proper storage temperatures are crucial.
Step-by-step explanation:
When a food worker checks the temperature of melon pieces on a fruit platter, temperatures between 4 and 60 degrees C (40 and 140 degrees F) can be risky. This is known as the temperature danger zone, as bacteria multiply rapidly within this range.
According to food safety guidelines, perishable foods that have been in the danger zone for more than two hours may become unsafe to eat due to such bacterial growth. It is important to maintain melons either at a safe cold temperature below 4 degrees C (40 degrees F) or to eat them immediately after preparation.
Also relevant to food safety, it is true that melon rinds should be washed before cutting to prevent microbial contamination of the flesh. Regular handwashing is a vital practice to avoid the spread of foodborne diseases. Additionally, use a food thermometer to ensure that foods reach safe internal temperatures before consumption, with a general guideline for thorough cooking being at least 74 degrees C (165 degrees F) internally.