Last week it was my Son’s birthday and we planned to take the youngsters for a picnic to the lakeside park. We decided to create 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 kids 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 gone 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. 먹튀사이트 Many people cater from home and supply food to people. Because the person preparing or handling the meals, it is your responsibility to ensure your food does not make the guests ill. Food poisoning is really 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. 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 prepare food, it goes bad so soon. Let’s find 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 also storage. Inappropriate storage is often reported as the cause of 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 require to be chilled ought to be cooled as fast as possible, preferably in a hour. Avoid putting them in the fridge until they are cool, because this can push up the temperature of the fridge. To cool hot food quickly, stick it in the coolest place you can get – often not in the kitchen. Another way is to put the meals in a clean, sealable container, and put it under a running cool 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 smaller amounts.
After the food is prepared, setting it up to where the function has been held could be a problem. This is often particularly difficult when there are large quantities 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 may be the key to killing the majority 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 let the 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 have used cool box for transporting the food. But I guess we all study from our bad experiences.