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 at 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 kids 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 gone bad. To our fortune we determined that it had gone bad and decided not to eat it. Such instances happen with every 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 supply food to people. As the person preparing or handling the food, it is your responsibility to ensure your food will not make the guests ill. Food poisoning is really a miserable and potentially dangerous experience.
You will need to take extra care if any young children, pregnant women, older people or anyone who is ill will be coming to the function. Simply 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 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 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’re planning to prepare food for a big group make sure 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 increases the risk of bacterial activity.
Cooked foods that require to be chilled should be cooled as fast 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 can get – 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 cold water, or use ice packs in cool bags. Where practical, reduce cooling times by dividing foods into small amounts.
After the food is prepared, setting it up to where the function is being held could be a problem. This could be particularly difficult whenever there are large quantities 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 house.
Cooking food thoroughly may be the key to killing a lot of the parasites that cause food poisoning. 먹튀검증 Large meat joints or whole poultry are more difficult to get ready 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 much too long and I did not care to separate salads and ready to consume food. I could purchased cool box for transporting the food. But I guess we all study from our bad experiences.