Last week it had been 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 along with us for the morning trip. By mid-day we were at the lake. Once we spread the sheets on the grass the kids 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 good fortune we determined that it had gone bad and didn’t eat it. Such instances happen with every one of us in our daily life. We often prepare food at home and then take it somewhere else to be eaten. Many people cater from home and offer food to people. Because the person preparing or handling the food, it is your responsibility to make certain your food will not make the guests ill. Food poisoning is really a miserable and potentially dangerous experience.
You will need to take extra care if any young children, pregnant women, the elderly or anyone who is ill will be arriving at the function. Simply 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 get ready food, it goes bad so soon. Let’s figure out what really went wrong?
The most typical 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 happen at any stage be it cooking, transportation and even storage. Inappropriate storage is frequently 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 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 Ready 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 quickly as possible, preferably within an 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, stick it in the coolest place you will discover – often not in your kitchen. Another way is to put the food 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. 토토사이트 Where practical, reduce cooling times by dividing foods into smaller amounts.
After the food is prepared, setting it up to where the function has been held can be quite a problem. This could be particularly difficult whenever there are large levels 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 is the key to killing most of the parasites that cause food poisoning. Large meat joints or whole poultry are more difficult to prepare 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 split up salads and ready to eat food. I could have used cool box for transporting the meals. But I guess we all learn from our bad experiences.