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Answer :
Final answer:
The stew should be thrown out because it has been in the temperature 'danger zone' between 40 and 140 degrees F for more than two hours, posing a risk of foodborne illness.
Explanation:
If a hot pot of beef stew is placed in a cooler and then found to be at 82 degrees F the next morning, the cook should choose to throw it out. This action is necessary because the stew has been kept in the temperature 'danger zone' of 40 and 140 degrees F for more than two hours, which is conducive to bacterial growth and could increase the risk of foodborne illness. Accordingly, reheating the stew to 165 degrees F, as would usually be done for holding beef, pork, lamb, veal, or fully cooked ham for cooked foods, will not necessarily guarantee the elimination of any bacteria that may have proliferated.
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