Last week it had been 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 alongside 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.
먹튀해시태그 The sandwiches with chicken filling was offering unpleasant smell. The food had opted bad. To our fortune we determined that it had opted bad and didn’t 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 somewhere else to be eaten. Many people cater from home and offer food to people. Because the person preparing or handling the food, it is your responsibility to make sure your food will not make the guests ill. Food poisoning is really a miserable and potentially dangerous experience.
You need to take extra care if any small children, pregnant women, older people or anyone who is ill will be arriving at the function. For the reason that if anyone in these vulnerable groups gets food poisoning, they are more prone to become seriously ill. In spite of using fresh ingredients to get ready food, it goes bad so soon. Let’s find out what really went wrong?
The most typical errors which result in 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 that makes it prone to bacteria infestation. If you are planning to prepare food for a big 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 need to be chilled ought to be cooled as fast as possible, preferably within an 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, place it in the coolest place you will find – 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, getting it to where the function has been held can be quite a problem. This could be particularly difficult when there are large levels of perishable food involved. Use cool boxes. You will also need to be sure the facilities at 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 home.
Cooking food thoroughly is the key to killing the majority of the parasites 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 let the chicken sandwiches out unrefrigerated for much too long and I did so not care to separate salads and ready to consume food. I could purchased cool box for transporting the meals. But I guess most of us study from our bad experiences.