5 Awesome ADVICE ON Catering Food With Care From Unlikely Sources

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 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 kids felt hungry and demanding food. 토토 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 good fortune we determined that it had opted bad and didn’t eat it. Such instances happen with every one of us in our day to day life. We often prepare food at home and then take it somewhere else to be eaten. Many people cater from home and supply food to people. As the person preparing or handling the food, it is your responsibility to ensure your food does not make the guests ill. Food poisoning is really a miserable and potentially dangerous experience.

You need to take extra care if any small children, pregnant women, older people or anyone who’s ill will be coming to the function. It is because if anyone in these vulnerable groups gets food poisoning, they are more prone 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 typical errors which lead to food poisoning are:

Poor storage of Food
Cold foods not kept cold enough or hot foods hot enough
Inadequate cooking
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 frequently reported as the cause of 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 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 quickly as possible, preferably in a hour. Avoid putting them in the fridge until they’re 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 meals in a clean, sealable container, and put it under a running cool 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.

After the food is prepared, getting it to where the function has been held can be quite a problem. This could be particularly difficult when there are large quantities of perishable food involved. Use cool boxes. You will also need to check that 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 may be the key to killing the majority 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 using them.After having learnt all this I realized why the picnic food got spoilt. I allow chicken sandwiches out unrefrigerated for way too long and I did so not care to separate salads and ready to consume food. I could purchased cool box for transporting the meals. But I guess we all study from our bad experiences.

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