When is it acceptable to use an ice bath?

Using an ice bath is appropriate up to one hour before closing because it ensures that food safety and quality standards are maintained. The primary purpose of an ice bath is to quickly cool down food items to prevent bacterial growth and maintain their freshness after cooking or preparation. Allowing it to be used up to one hour before closing ensures that there is sufficient time for items to be properly cooled and safely stored without risking spoilage.

Implementing ice baths too close to closing, or using them for extended periods, could lead to potential health risks by improperly cooling food items, impacting both quality and safety. This timeframe balances the need to cool food efficiently while adhering to safe food handling practices.