how to cool food effectively and safely using an ice bath
TRANSCRIPT
How to cool food effectively and safely using an ice bath
www.facebook.com/foodhygieneasia.com
www.foodhygieneasia.com
www.foodhygieneasia.com
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.
www.foodhygieneasia.com
Step 2
Fill a large pan with ice and some water and place the pan with the cooked food in the ice.
www.foodhygieneasia.com
Step 3
At 2 hours - check temperature of the food again it must be 21°C / 70°F or less
www.foodhygieneasia.com
Step 3 Very important Continued
2 hoursชัว่โมง
The food temperature must reach 21°C / 70°F
or less within the next 2 hours.
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.
www.foodhygieneasia.com
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°C 19.4°C
26th November – 4th December Main Kitchen
www.foodhygieneasia.com
Step 5
Add more ice
www.foodhygieneasia.com
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.
www.foodhygieneasia.com
Step 6
The food temperature must then reach 5°C / 41°F
within the next 4 hours.
Very important Continued
4hours
ชัว่โมง
www.foodhygieneasia.com
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°C 19.4°C
26th November – 4th December Main Kitchen
4.7°C Placed in refrigerator 16:40 Chef Ae
www.foodhygieneasia.com
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
www.foodhygieneasia.com
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.
Never cool food at room temperature
www.facebook.com/foodhygieneasia.com
www.foodhygieneasia.com
Very important