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 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 offering unpleasant smell. The food had gone bad. To our 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 supply food to people. Because the person preparing or handling the food, it is your responsibility to be 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 young children, pregnant women, the elderly or anyone who is ill will be arriving at the function. This 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 find out what really went wrong?
토토사이트 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
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 often reported as the reason behind food poisoning outbreak. Food is left unrefrigerated for prolonged period that makes it prone to bacteria infestation. If you are likely to prepare food for a big 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 should never be stored together. This escalates 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 will push up the temperature of the fridge. To cool hot food quickly, stick it in the coolest place you can get – often not in your 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 cold 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 whenever there are large levels of perishable food involved. Use cool boxes. Additionally, you will need to be sure 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 is just as important as in the home.
Cooking food thoroughly is the key to killing most of the parasites that cause food poisoning. Large meat joints or whole poultry tend to be more difficult to prepare 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 split up salads and ready to consume food. I could have used cool box for transporting the food. But I guess most of us learn from our bad experiences.