When Cooling Food Outside Of The Refrigerator Using The Ice Bath Method The Temperature Must Reach

An ice water bath is simply a pan or sink of ice and water that you can sit the container in.

When cooling food outside of the refrigerator using the ice bath method the temperature must reach. This helps it cool more evenly. Otherwise you will have to discard the food. However the total cooling time cannot be longer than six hours. They will shut off at about 195 200 degrees.

The food should be level with the icy water. The two stage cooling process the standard method in commercial kitchens is the fda approved technique. Food must cool from 135ºf to 70ºf in two hours step 2. Here are the steps for an ice bath.

Method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water. Also when the air conditioner is on the cooling fans. The engine temperature must reach 232 235 degrees in order for the cooling fans to come on. Put the pot of hot food in the sink.

Cooling times and temperatures potentially hazardous food phf must be cooled rapidly. Stir the food every 10 to 15 minutes to distribute the heat to the cold areas so the food cools down evenly. Simply fill your sink or a large bowl with ice and cold water and place your containers in the ice bath. An ice bath works well for soups sauces and gravy.

As the ice melts drain the water a little bit and add more ice. The container should be level with the ice. Since harmful bacteria can thrive in cooked food in a so called danger zone between 40 and 140 degrees fahrenheit bringing down the internal temperature as efficiently as possible is essential. Try an ice bath for soups.

Stir the food so that it cools even quicker. However the time temperature conditions listed above must be met. Check the temperature of the food with a meat thermometer. Stir the food every 10 to 15 minutes.

Fill a sink with ice and some cold water to make a slush place the pot with food in it into the sink. Food must finish cooling to 41ºf within a total of six hours an example of the two step method is called an ice bath. If the food hasn t reached 70 f 21 c within two hours it must be reheated and then cooled again. Close the drain in the sink.

Food should be cooled and ready to go into the refrigerator or freezer within two hours from the time that you took it off of the stove or out of the oven. The required minimum temperature the internal portion of food must reach in or to sufficiently reduce the number of microorganisms that might be present.