5 Awesome ADVICE ON Catering Food CAREFULLY From Unlikely Sources

Last week it had been my Son’s birthday and we planned to take the kids 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 at night and took alongside 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. 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 fortune we figured out that it had gone bad and didn’t eat it. Such instances happen with every one of us in our day to day life. We often prepare food in the home and then take it someplace else to be eaten. A lot of people cater from home and supply food to people. Because the person preparing or handling the meals, it is your responsibility to make sure your food will not make the guests ill. Food poisoning is really a miserable and potentially dangerous experience.

You will have to take extra care if any small children, pregnant women, older people or anyone who is ill will be arriving at the function. It is 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 frequent 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 even storage. ํ† ํ† ๋จนํŠ€ Inappropriate storage is often 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 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 should never 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’re 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 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.

Once the food is prepared, setting it up to where the function has been held can be a problem. This can be particularly difficult whenever there are large quantities of perishable food involved. Use cool boxes. Additionally, you will need to check that the facilities at the place where the function has been 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 a lot of the parasites that cause food poisoning. Large meat joints or whole poultry are more difficult to get ready safely, so take special care using 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 separate salads and ready to eat food. I could have used cool box for transporting the meals. But I guess most of us learn from our bad experiences.