5 Key Tactics The Pros Use For 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. We decided to make a salad and pack some sandwiches & drinks for the picnic. We prepared the sandwiches at night and took alongside us for the morning trip. 먹튀검증 By mid-day we were at the lake. Once 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 giving out unpleasant smell. The food had gone bad. To our good fortune we figured out that it had opted bad and decided not to eat it. Such instances happen with every one of us in our daily life. We often prepare food at 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 food, it is your responsibility to make certain 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, the elderly or anyone who is ill will be arriving at the function. The reason being if anyone in these vulnerable groups gets food poisoning, they’re more likely to become seriously ill. In spite of using fresh ingredients to prepare food, it goes bad so soon. Let’s figure out what really went 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 cooking
Not separating raw and ready-to-eat food

Food contamination can occur 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 large group make sure that you have a proper 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 shouldn’t be stored together. This increases the risk of bacterial activity.

Cooked foods that need to be chilled should be cooled as quickly as possible, preferably within an 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, place 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 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, getting it to where the function has been held could be a problem. This could be particularly difficult whenever there are large quantities of perishable food involved. Use cool boxes. You will also need to check that the facilities at the place 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 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 let the chicken sandwiches out unrefrigerated for way too long and I did so not care to split up salads and ready to consume food. I could have used cool box for transporting the food. But I guess most of us learn from our bad experiences.

5 Key Tactics The Pros Use For Catering Food CAREFULLY

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