5 Key Tactics The Pros Use For Catering Food CAREFULLY

Last week it was my Son’s birthday and we planned to take the kids 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 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 kids 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 gone bad. To our fortune we determined that it had gone bad and didn’t eat it. 먹튀사이트 Such instances happen with every 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 supply food to people. As the person preparing or handling the meals, it is your responsibility to be sure 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 small children, pregnant women, the elderly or anyone who is ill will be arriving at the function. This is due to if anyone in these vulnerable groups gets food poisoning, they’re more likely 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 frequent 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 even storage. Inappropriate storage is often reported as the cause of food poisoning outbreak. Food is left unrefrigerated for prolonged period that makes it prone to bacteria infestation. If you’re likely to prepare food for a big group make sure 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 Ready to eat food should never be stored together. This escalates the risk of bacterial activity.

Cooked foods that need to be chilled ought to 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 could find – often not in the 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.

Once the food is prepared, getting it to where the function is being held can be quite a problem. This can be particularly difficult whenever there are large levels of perishable food involved. Use cool boxes. You will also need to be sure 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 is just as important as in the house.

Cooking food thoroughly is the key to killing most of the harmful bacteria 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 of this I realized why the picnic food got spoilt. I allow chicken sandwiches out unrefrigerated for way too long and I did so not care to separate 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.

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