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 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 offering unpleasant smell. The food had opted bad. To our good fortune we determined that it had opted bad and decided not to eat it. Such instances happen with every one of us in our day to day life. We often prepare food at home and then take it somewhere else to be eaten. A lot of people cater from home and offer food to people. Because the person preparing or handling the food, it is your responsibility to make certain your food does not make the guests ill. Food poisoning is really a miserable and potentially dangerous experience.
You will need to take extra care if any small children, pregnant women, older people or anyone who is ill will be coming to the function. For the reason that if anyone in these vulnerable groups gets food poisoning, they are more likely to become seriously ill. In spite of using fresh ingredients to prepare food, it goes bad so soon. Let’s figure 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
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 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 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 escalates the risk of bacterial activity.
Cooked foods that require 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 can push up the temperature of the fridge. To cool hot food quickly, stick it in the coolest place you will find – 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 small amounts.
Once the food is prepared, getting it 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. You will also need to be sure the facilities at 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 most 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 this I realized why the picnic food got spoilt. 토토사이트 I allow chicken sandwiches out unrefrigerated for much too long and I did not care to split up salads and ready to consume food. I could have used cool box for transporting the meals. But I guess we all learn from our bad experiences.