The first time that food was presented in ice was in the 1930s, when scratch kitchen chefs would place fruit in a block to go with their desserts. Over the years, the use of ice for creative displays has grown in popularity. To display food properly, the ice must be kept cold. Here are some tips to ensure that your food remains cold while being displayed in ice. Keep in mind that the ice should be at the same level as the food being displayed.

Keep food at safe temperatures with a thermometer

It is important to keep potentially hazardous foods at safe temperatures when displaying, transporting, and preparing them. Safe food temperatures range from five to 60 deg C, and food must be stored or displayed at these temperatures to prevent the growth of harmful bacteria. Bacteria can multiply rapidly at temperatures in this range, which means it is crucial to keep foods within the safe zone as much as possible.

When displaying food in ice, be sure the temperature of the ice is at 41 degrees F or lower to prevent spoilage. Make sure that the ice is level with the food in the container. You should also keep the ice cold by ensuring the temperature of each piece of food is the same. Using a thermometer is an excellent way to ensure the food is kept at safe temperatures.

Avoid unpasteurized milk

Although the benefits of pasteurized milk outweigh the risks of foodborne illness, some people prefer the taste of unpasteurized milk. However, these products can lead to serious foodborne illnesses, resulting in hospitalization or even miscarriage. Pasteurization is a fail-safe process that kills harmful bacteria found in raw milk. Although most healthy individuals recover quickly from the symptoms of foodborne illnesses caused by raw milk, the risks are more severe for older people, children, and people with weak immune systems.

In the United States, a public health service developed the Standard Milk Ordinance in 1924. While not a regulation, the Standard Milk Ordinance encouraged states to adopt the standards. It has undergone several iterations since then, and today’s version, known as the Grade “A” Pasteurized Milk Ordinance, sets out the standards for milk production. These standards include pasteurization, equipment sanitation, and labeling.

Avoid unpasteurized apple cider

Public health officials urge consumers to avoid drinking unpasteurized apple cider, juice, or other juice drinks that are available on ice. You may find unpasteurized products at roadside stands, farmers’ markets, or local stores, and you may also find them on ice in refrigerated display cases. Because unpasteurization is necessary to kill bacteria and germs in raw produce, it is important to ask the owner of the location if the juice they sell is pasteurized before serving it to customers.

When food is displayed in ice, it may be tempting to pick up some of the vinegar to enjoy with the meal. However, you should always make sure to look for the pasteurized version to avoid the dangers of bacteria and other contaminants. Typically, apple cider vinegar contains less than five percent acetic acid, and its quality depends on the duration and types of bacteria that ferment it.

Ensure that ice is at the same level as the food

When displaying food in ice, make sure that the icing is at the same height as the food. This helps to avoid the risk of ice falling on the food. If the ice is too thick, the resulting slush can eat the ice and cause a spill. Also, be sure to keep the ice at the same level as the food to prevent tripping.