When foods are stored directly in ice, what must be done with the water from that ice?

When foods are stored directly in ice, it is essential to drain the water from that ice constantly. As the ice melts, the water can create a temperature zone that is not cold enough to keep food safe, allowing for potential bacterial growth. Continuously draining the water ensures that the food remains in an environment that is consistently cold, minimizing the risk of foodborne illnesses.

Maintaining proper temperatures is a fundamental principle in food safety, particularly in preventing the growth of pathogens. Allowing the accumulated water to remain can lead to a gradual warming of the food stored in the ice, which can compromise food safety. Hence, frequently draining the water is a crucial practice in food handling when using ice.