Last week it was my Son’s birthday and we planned to take the kids for a picnic to the lakeside park. We decided to make a salad and pack some sandwiches & drinks for the picnic. We prepared the sandwiches during the night and took alongside 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. WHEN I opened the basket I smelt something weird.
The sandwiches with chicken filling was offering unpleasant smell. 토토사이트 The food had opted bad. To our good fortune we determined that it had gone 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. Lots of people cater from home and supply food to people. Because the person preparing or handling the food, it is your responsibility to be sure your food will 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 is ill will be arriving at the function. This is due to if anyone in these vulnerable groups gets food poisoning, they are more likely to become seriously ill. Regardless of using fresh ingredients to get ready food, it goes bad so soon. Let’s figure out what really went wrong?
The most frequent errors which lead to 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 also storage. Inappropriate storage is often reported as the reason behind food poisoning outbreak. Food is left unrefrigerated for prolonged period that makes it prone to bacteria infestation. If you’re planning to prepare food for a large group make sure that you have an appropriate sized refrigerator and freezer to store food and you use proper wrapping paper and bags to store food.
Raw food and Prepared to eat food should never be stored together. This escalates the risk of bacterial activity.
Cooked foods that need to be chilled should be cooled as quickly as possible, preferably within an hour. Avoid putting them in the fridge until they’re cool, because this will push up the temperature of the fridge. To cool hot food quickly, stick it in the coolest place you will find – often not in your kitchen. Another way would be to put the meals in a clean, sealable container, and put it under a running cool water tap or in a basin of cold water, or use ice packs in cool bags. Where practical, reduce cooling times by dividing foods into small amounts.
After the food is prepared, setting it up to where the function is being held could be a problem. This is often particularly difficult whenever there are large levels of perishable food involved. Use cool boxes. Additionally, you will need to check that the facilities at where the function has been held are adequate for keeping hot foods hot and cold foods cold. Adequate fridge and cooker capacity there’s just as important as in the home.
Cooking food thoroughly may be the key to killing most of the harmful bacteria that cause food poisoning. Large meat joints or whole poultry tend to be more difficult to get ready safely, so take special care using them.After having learnt all this I realized why the picnic food got spoilt. I let the chicken sandwiches out unrefrigerated for way too long and I did not care to separate salads and ready to eat food. I could purchased cool box for transporting the meals. But I guess most of us learn from our bad experiences.