5 Most Well Guarded Secrets About 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 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 youngsters felt hungry and demanding food. As I opened the basket I smelt something weird.

The sandwiches with chicken filling was giving out unpleasant smell. The food had opted bad. To our good fortune we determined that it had opted bad and didn’t eat it. Such instances happen with each one of us in our daily life. We often prepare food at home and then take it someplace else to be eaten. Many people cater from home and offer food to people. As 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 have to take extra care if any small children, pregnant women, the elderly or anyone who is ill will be arriving at the function. 토토사이트 This is due to if anyone in these vulnerable groups gets food poisoning, they’re more prone 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
Inadequate cooking
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 frequently reported as the reason behind food poisoning outbreak. Food is left unrefrigerated for prolonged period which makes it prone to bacteria infestation. If you’re likely to prepare food for a large group ensure 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 Ready to eat food shouldn’t be stored together. This escalates 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’re cool, because this will push up the temperature of the fridge. To cool hot food quickly, stick it in the coolest place you can find – often not in the 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 has been held can be a problem. This could be particularly difficult when there are large levels of perishable food involved. Use cool boxes. You will also need to check that the facilities at where the function is being 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 house.

Cooking food thoroughly may be the key to killing most of the harmful bacteria that cause food poisoning. Large meat joints or whole poultry are 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 allow chicken sandwiches out unrefrigerated for much too long and I did so not care to split up salads and ready to eat food. I could purchased cool box for transporting the food. But I guess most of us learn from our bad experiences.