The sandwiches with chicken filling was offering unpleasant smell. The foodstuff had gone bad. To your good fortune we found out so it had gone bad and decided not to eat it. Such instances happen with each of us in our daily life. We often prepare food at home and then take it elsewhere to be eaten. Lots of people cater from your home and supply food to people. As the person preparing or handling the food, it is your responsibility to ensure your food does not make the guests ill. Food poisoning is an unhappy and potentially dangerous experience.
You should take extra care if any young kids, women that are pregnant, older people or anyone who is ill will be visiting the function. The reason being if anyone in these vulnerable groups gets food poisoning, they are more likely to become seriously ill. Regardless of using fresh ingredients to prepare food, it goes bad so soon. Let’s find 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
Not separating raw and ready-to-eat food
Food contamination could happen at any stage be it cooking, transportation and even storage. Inappropriate storage is usually reported as the cause of food poisoning outbreak. 먹튀신고 Food is left unrefrigerated for prolonged period which makes it susceptible to bacteria infestation. If you should be planning to prepare food for a large group make certain that you have a suitable sized refrigerator and freezer to store food and you employ proper wrapping paper and bags to store food.
Raw food and Ready to consume food should never be stored together. This increases the risk of bacterial activity.
Cooked foods that need to be chilled should really be cooled as quickly as you possibly can, preferably in a 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, stick it in the coolest place you’ll find – often not in the kitchen. Another way is to place the food in a clear, sealable container, and put it under a running cold 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 smaller amounts.
Once the food is prepared, setting it up to where in actuality the function is being held can be quite a problem. This is often particularly difficult when there are large quantities of perishable food involved. Use cool boxes. You may also need to check that 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 equally as important as in the home.
Preparing food thoroughly is the main element to killing most of the harmful bacteria that cause food poisoning. Large meat joints or whole poultry are far more difficult to prepare safely, so take special care with them.After having learnt all this I realized why the picnic food got spoilt. I let the chicken sandwiches out unrefrigerated for way a long time and I did not care to split up salads and ready to consume food. I really could used cool box for transporting the food. But I suppose most of us study from our bad experiences.