5 Reasons People Laugh About Your Catering Food CAREFULLY

Last week it had been my Son’s birthday and we planned to take the kids for a picnic to the lakeside park. ํ† ํ† ๋จนํŠ€ We decided to make a salad and pack some sandwiches & drinks for the picnic. We prepared the sandwiches during the 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. WHEN 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 opted bad and didn’t eat it. Such instances happen with each 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 certain your food will not make the guests ill. Food poisoning is a miserable and potentially dangerous experience.

You will have to take extra care if any young children, pregnant women, older people or anyone who’s ill will be arriving at the function. This is because if anyone in these vulnerable groups gets food poisoning, they’re more likely to become seriously ill. In spite 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 result in 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 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 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 Prepared to eat food shouldn’t 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 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 would be 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.

After 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 levels of perishable food involved. Use cool boxes. Additionally, you will 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 is the key to killing almost all of the harmful bacteria that cause food poisoning. Large meat joints or whole poultry tend to be more difficult to prepare safely, so take special care with them.After having learnt all this I realized why the picnic food got spoilt. I allow chicken sandwiches out unrefrigerated for way too long and I did not care to split up salads and ready to eat food. I could purchased cool box for transporting the meals. But I guess most of us learn from our bad experiences.