Question

Cooled correctly? Beef stew was cooked to temperature, and then put in the walk-in cooler. In two hours the temperature was 85°F (29°C). Four hours later it was 41°F (5°C).

a) Yes
b) No

Answer 1

The beef stew was not cooled correctly; it should have dropped from 140°F to 70°F in the first two hours but only reached 85°F, failing to meet food safety guidelines for cooling.

Step-by-step explanation:

The beef stew was not cooled correctly. According to safety guidelines, perishable foods need to be cooled down from 140°F to 41°F within a total of six hours. However, the first two hours are crucial as the temperature must drop from 140°F to 70°F. In this scenario, the stew only cooled to 85°F after two hours which is not sufficient. By the time it reached 41°F, it had been four hours since the first temperature check, totaling six hours which would still be within acceptable limits if the initial two-hour cooling phase had reached 70°F, which it did not.

In order to prevent rapid bacterial growth, the stew should have cooled faster initially. It is important to remember to always use a thermometer to ensure proper food safety practices when refrigerating or reheating cooked foods.