Final answer:
To cool the beef stew safely, the chef should use rapid cooling methods such as dividing the stew into smaller containers for an ice water bath or adding ice to the stew, ensuring it cools to 70°F within 2 hours and below 40°F in 6 hours total.
Step-by-step explanation:
The chef must take immediate action to ensure the beef stew is cooled safely to prevent bacterial growth. According to food safety guidelines, perishable food items like stew should not be held between 4°C and 60°C (40°F and 140°F) for more than two hours. If the stew has not reached 70°F within 2 hours, the chef should implement rapid cooling methods. One effective approach is to place the stew into smaller, shallow containers and immerse them in an ice water bath, stirring frequently. Additionally, adding ice as an ingredient or using a blast chiller can accelerate the cooling process. It is crucial that the stew reaches 70°F within 2 hours and ultimately drops to below 40°F within a total of 6 hours from the time it was cooked to limit the risk of foodborne illness. If these temperatures are not achieved in the specified times, the stew must be discarded for safety reasons.