5 Life-saving ADVICE ON Catering Food With Care
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 at night and took along with us for the morning trip. By mid-day we were at the lake. As 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. The food had opted bad. To our fortune we figured out that it had opted bad and didn’t eat it. 먹튀해시태그 Such instances happen with each one of us in our day to day life. We often prepare food in the home and then take it somewhere else to be eaten. Lots of people cater from home and supply food to people. As the person preparing or handling the meals, it is your responsibility to be sure your food does not make the guests ill. Food poisoning is a miserable and potentially dangerous experience.
You will have to take extra care if any young children, pregnant women, the elderly or anyone who is ill will be coming to the function. Simply because if anyone in these vulnerable groups gets food poisoning, they are more prone 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 common 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 cause of 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 make sure that you have a proper 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 increases the risk of bacterial activity.
Cooked foods that need to be chilled should be cooled as fast as possible, preferably in a hour. Avoid putting them in the fridge until they are cool, because this can push up the temperature of the fridge. To cool hot food quickly, place it in the coolest place you can find – often not in the kitchen. Another way would be to put the food in a clean, sealable container, and put it under a running cold 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 has been held can be a problem. This can be particularly difficult when there are large levels of perishable food involved. Use cool boxes. You will also need to be sure the facilities at the place where the function is being 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 house.
Cooking food thoroughly is 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 prepare safely, so take special care with them.After having learnt all this I realized why the picnic food got spoilt. I let the chicken sandwiches out unrefrigerated for much too long and I did not care to split up salads and ready to eat food. I could have used cool box for transporting the food. But I guess we all learn from our bad experiences.