The other day it was my Boy’s birthday and we prepared to adopt the kids for a picnic to the lakeside park. We determined to make 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. While we spread the bed linens on the grass the children felt hungry and challenging food. As I opened up the basket I smelt something weird. RFS Rose Fanta Search food science

The casse-cro?te with chicken filling was handing out 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 day by day life. We all often prepare food at home and then take it somewhere else to be eaten. A whole lot of men and women 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 weak groups gets food poisoning, they are more likely to become seriously sick. In spite of using fresh ingredients to put together food, it goes bad so soon. Let’s number out what really travelled 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 preparing food
Not distancing raw and ready-to-eat food

Food contamination can happen at any stage whether it is cooking, transportation and even storage. Inappropriate storage is often reported as the reason for food poisoning outbreak. Meals is left unrefrigerated for prolonged period which makes it at risk of bacteria invasion. If you are planning to organize food for a sizable 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 within the hour. Steer clear of putting them in the fridge until they are cool, because this will push up the temperatures of the fridge. To cool hot food quickly, put it in the best place you can find – often not with the food prep. An additional way is to put the meals in a clean, sealable container, and put it within running cool water tap or in a basin of chilly water, or use glaciers packs in cool luggage. Where practical, reduce air conditioning times by dividing foods into smaller amounts.

As soon as 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 included. Use cool boxes. You will also need to evaluate that the facilities at the place where the function is being placed 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 learned all this I understood why the picnic food got spoilt. I let the chicken sandwiches away unrefrigerated for way too long and I would not care to split up green salads and ready to eat food. I can have used cool box for carrying the food. But I assume we all learn from our bad experiences.