5 Most Well Guarded Secrets About Catering Food With Care

Last week it was 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 during the 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 giving out unpleasant smell. The food had gone bad. To our good fortune we figured out 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 in the home and then take it someplace else to be eaten. Lots of 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 will not make the guests ill. Food poisoning is a miserable and potentially dangerous experience.

You need to take extra care if any young children, pregnant women, the elderly or anyone who’s ill will be arriving at the function. The reason being if anyone in these vulnerable groups gets food poisoning, they’re more prone to become seriously ill. 토토 Regardless of using fresh ingredients to prepare food, it goes bad so soon. Let’s find out what really went wrong?

The most common 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 happen at any stage be it cooking, transportation and even storage. Inappropriate storage is frequently 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 likely to prepare food for a big group make sure that you have a proper 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 increases 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 are cool, because this will push up the temperature of the fridge. To cool hot food quickly, place it in the coolest place you could find – often not in your kitchen. Another way is to put the food 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, setting it up to where the function has been held could be a problem. This could be particularly difficult whenever there are large levels of perishable food involved. Use cool boxes. Additionally, you will need to be sure 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’s just as important as in the house.

Cooking food thoroughly may be the key to killing almost all of the parasites that cause food poisoning. Large meat joints or whole poultry are more difficult to prepare 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 way too long and I did so not care to separate salads and ready to eat food. I could have used cool box for transporting the food. But I guess we all study from our bad experiences.

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