That may be the case for some theoretical level of foodborne pathogen... but in reality we're all leaving our chinese food / pizza out until it gets cold on the counter, then putting it into the fridge and eating it a few days later for lunch. We're dumping hot soups into containers and putting them in the fridge. We're eating anything that doesn't have mold on it regardless of the sell-by-date. Cooking, I think I've managed to genuinely give myself food poisoning only once, trying to refrigerate a gallon and a half of chicken noodle soup. This happens far more often with takeout, an accepted cultural institution.

If the water can be rapidly adjusted in temperature (through a cold water hookup or otherwise), this represents a major safety improvement in the production of the 'leftovers' genre of our cuisine over the status quo, as well as the few dishes we have that are cooked and eaten cold.