What is the safest step to take if a chef fails to cool stew from 135°F to 70°F within two hours?

When a chef has not cooled stew from 135°F to 70°F within the established time frame, the safest course of action is to reheat the stew to 165°F before attempting to cool it again. This step is crucial because bringing the food back to a safe temperature helps to eliminate any potential growth of harmful bacteria that could have developed while the stew was in the temperature danger zone (between 70°F and 135°F).

By reheating to 165°F, you effectively kill off pathogens and, when cooled again, you're starting over from a safe point. It’s important to follow food safety guidelines to minimize the risk of foodborne illness. After reaching 165°F, the chef can then cool the stew again, ensuring that it follows the proper cooling methods to achieve safe temperatures within the required time limits.

The other options may not adequately mitigate food safety risks. Cooling quickly with ice can be an effective method under ideal circumstances, but if the stew has already been left too long in the danger zone, simply cooling it again may not make it safe. Storing it in the freezer is not recommended without proper reheating first, as freezing does not eliminate potential bacteria. Discarding the stew might seem like a straightforward approach, but