5 Life-saving Tips About Catering Food With Care

Last week it was my Son’s birthday and we planned to take the youngsters for a picnic to the lakeside park. We made a decision 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. ํ† ํ† ๋จนํŠ€ 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 offering unpleasant smell. The food had opted bad. To our good fortune we figured out 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 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 have to take extra care if any small children, pregnant women, the elderly or anyone who’s ill will be coming to the function. The reason being 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?

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
Inadequate cooking
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 reason behind food poisoning outbreak. Food is left unrefrigerated for prolonged period which makes it prone to bacteria infestation. If you are planning to prepare food for a large group ensure that you have an appropriate sized refrigerator and freezer to store food and you also use proper wrapping paper and bags to store food.

Raw food and Prepared 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 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 will find – 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 cool 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 has been held can be quite a problem. This is often particularly difficult when 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 home.

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 get ready safely, so take special care using them.After having learnt all 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 separate 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.

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