Last week it had been my Son’s birthday and we planned to take the youngsters for a picnic to the lakeside park. We made a decision to create a salad and pack some sandwiches & drinks for the picnic. We prepared the sandwiches during the night and took along with us for the morning trip. By mid-day we were at the lake. Once we spread the sheets on the grass the youngsters felt hungry and demanding food. As I opened the basket I smelt something weird.
The sandwiches with chicken filling was offering unpleasant smell. The food had gone bad. To our fortune we determined that it had opted bad and decided not to eat it. Such instances happen with every one of us in our daily life. We often prepare food in the home and then take it someplace else to be eaten. A lot of people cater from home and supply food to people. Because the person preparing or handling the meals, it is your responsibility to make certain your food does not make the guests ill. Food poisoning is a miserable and potentially dangerous experience.
You will need to take extra care if any small children, pregnant women, the elderly or anyone who’s ill will be arriving at the function. It is because if anyone in these vulnerable groups gets food poisoning, they’re more likely to become seriously ill. In spite of using fresh ingredients to prepare food, it goes bad so soon. Let’s find out what really went wrong?
The most frequent errors which result in food poisoning are:
Poor storage of Food
Cold foods not kept cold enough or hot foods hot enough
Not separating raw and ready-to-eat food
Food contamination can occur at any stage be it cooking, transportation and even storage. Inappropriate storage is often reported as the reason behind food poisoning outbreak. Food is left unrefrigerated for prolonged period which makes it prone to bacteria infestation. If you are planning to prepare food for a large group ensure that you have an appropriate sized refrigerator and freezer to store food and you also use proper wrapping paper and bags to store food.
Raw food and Prepared to eat food shouldn’t be stored together. This escalates the risk of bacterial activity.
Cooked foods that need to be chilled ought to be cooled as fast as possible, preferably in a hour. Avoid putting them in the fridge until they are cool, because this will push up the temperature of the fridge. 먹튀사이트 To cool hot food quickly, place it in the coolest place you can get – often not in your kitchen. Another way is to put the meals in a clean, sealable container, and put it under a running cold water tap or in a basin of cool water, or use ice packs in cool bags. Where practical, reduce cooling times by dividing foods into small amounts.
Once the food is prepared, getting it to where the function is being held can be a problem. This can be particularly difficult when there are large quantities of perishable food involved. Use cool boxes. Additionally, you will need to be sure the facilities at the place where the function has been held are adequate for keeping hot foods hot and cold foods cold. Adequate fridge and cooker capacity there is just as important as in the home.
Cooking food thoroughly may be the key to killing almost all of the parasites that cause food poisoning. Large meat joints or whole poultry tend to be more difficult to get ready safely, so take special care with them.After having learnt all of this I realized why the picnic food got spoilt. I let the chicken sandwiches out unrefrigerated for way too long and I did so not care to separate salads and ready to eat food. I could purchased cool box for transporting the food. But I guess most of us study from our bad experiences.