How to cool food effectively and safely using an ice bath

How to cool food effectively and safely using an ice bath

1. How to cool food effectively and safely
using an ice bath

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Step 1
Check the temperature of the food
in the pan using a probe thermometer

Complete the cooling record log with the
name of the food, temperature of the food and time.

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Step 2
Fill a large pan with ice and some water and place the
pan with the cooked food in the ice.

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Step 3
At 2 hours - check temperature of the food again
it must be 21°C / 70°F or less

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Step 3
Very important
Continued
2
hours
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The food temperature must reach 21°C / 70°F
or less within the next 2 hours.
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If the temperature is not
21°C / 70°F or less within 2
hours, reheat the food to
75°C / 167°F for 15 seconds
and start cooling .again.

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Step 4
Complete the cooling record log with the
food temperature after 2 hours, it must be 21°C / 70°F or less

2/12/16 Bolognese sauce 1:10pm 90.5°C19.4°C
26
th
November – 4
th
December Main Kitchen

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Step 5
Add more ice

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Step 6
Every hour check the temperature of the food as soon as it is
5°C / 41°F place the food in the refrigerator


As soon as the temperature is below 5°C / 41°F
the cooling process in finished.

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Step 6
The food temperature must then reach
5°C / 41°F
within the next 4 hours.

Very important
Continued
4
hours

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Step 7
Complete the cooling record log with the
food temperature after 2 hours, it must be 21°C / 69.8°F or less

2/12/16 Bolognese sauce 13:10 90.5°C19.4°C
26
th
November – 4
th
December Main Kitchen
4.7°CPlaced in refrigerator 16:40Chef Ae

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Step 8
Once the food has reached 5°C / 41°F
or less refrigerate immediately.


Don’t forget to label the Food

The name of the food

The date it was made

The date it expires

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A helpful tip

Adding a few tablespoons of salt to the ice bath
will cause the temperature of the ice-water mixture
to drop and the ice to take longer to melt.


Add the salt only if you're using the ice bath to cool food
that's in a pan or bowl, such as a sauce,
rather than food that will be in direct contact with the water.

13. Never cool food at room temperature

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Very important