Catering Food With Care

A week ago it was my Boy’s birthday and we organized for taking the kids for a picnic to the lakeside park. We made a decision to make   cha ram tom dat a greens and pack some casse-cro?te & drinks for the picnic. We prepared the sandwiches at night and took along with all of us for the morning trip. By mid-day we were at the lake. Because we spread the bedding on the grass the youngsters felt hungry and strenuous food. As I opened up the basket I smelt something weird.

The casse-cro?te with chicken filling was offering unpleasant smell. The food choose to go bad. To our good fortune we figured away that it had absent bad and decided not to eat it. Many of these instances happen with each one of us in our everyday life. We all often prepare food at home and then take it somewhere else to be eaten. A great deal of folks cater from home and supply food to people. As the person preparing or handling the food, it is your responsibility to be sure your food does not make the guests ill. Food poisoning is a miserable and potentially dangerous experience. 

You will need to take extra care if any young children, pregnant women, seniors or anyone who is ill will be coming to the function. This is because if anyone during these susceptible groups gets food poisoning, they are more likely to become seriously sick. In spite of using fresh ingredients to make food, it goes bad so soon. Let’s shape out what really proceeded to go wrong?

The most typical errors which lead to food poisoning are:

Poor storage of Food
Cold foods not kept cold enough or hot foods hot enough
Inadequate food preparation
Not distancing raw and ready-to-eat food

Food contamination can happen at any stage whether it be cooking, transportation and even storage. Inappropriate storage is often reported as the main cause of food poisoning outbreak. Meals is left unrefrigerated for prolonged period which makes it vulnerable to bacteria invasion. If you are planning to arrange food for a huge group make certain you have an appropriate sized refrigerator and freezer to maintain food and you use proper wrapping paper and totes to store food.

Organic food and Ready to eat food should never be stored together. This kind of increases the likelihood of bacterial activity.

Cooked foods that need to be chilled should be cooled down as quickly as possible, preferably during an hour. Steer clear of putting them in the fridge until they are cool, because this will push up the temp of the fridge. To cool hot food quickly, put it in the hottest place you can find – often not with the food prep. One more way is to put the meals in a clean, sealable container, and put it within running chilly water tap or in a basin of chilly water, or use glaciers packs in cool hand bags. Where practical, reduce cooling down times by dividing foods into smaller amounts.

After the food is prepared, received it to where the function has been held can be a problem. This can be particularly difficult when there are large volumes of perishable food engaged. Use cool boxes. You will also need to evaluate that the facilities at the place where the function is being kept are satisfactory for keeping hot foods hot and cold foods cold. Enough fridge and cooker capacity there is merely as important as in the home.

Making meals thoroughly is the key to killing almost all of the harmful bacteria that cause food poisoning. Good sized meat joints or complete poultry are more difficult to prepare safely, so take special care with them. After having discovered all this I recognized why the picnic food got spoilt. I let the chicken sandwiches away unrefrigerated for way too long and I do not care to split up green salads and ready to eat food. I can have used cool box for carrying the food. But I suppose we all learn from our bad experiences.