Catering Food With Care

Last week was my son’s birthday and we planned to take the kids in the picture to the lake. We decided to make a salad and load a sandwich with some drinks. We make a sandwich at night and take it with us on our morning commute. By noon we were at the lake. By the time we spread the sheets on the grass, the children were hungry and demanded food. When I opened the car I pulled out something amazing.

The chicken-filled sandwich provided an unpleasant flavor. The food was bad. Fortunately, we discovered that it was going wrong and decided not to eat. Such cases take place with each of us every day. We often cook food at home and then move to another location. Many people come home and give food to the people. As someone who prepares or handles food, it is your responsibility to make sure your food does not harm visitors. Food poisoning is a bad and dangerous experience.

You should be very careful about the performance of an infant, pregnant, elderly, or sick. In fact, if one of these frail groups has food poisoning, they are more likely to become seriously ill. Although they use fresh ingredients to prepare food, they are destroyed very quickly. Is it Do we know what went wrong?

The most common causes of food poisoning are:

Poor food storage
Cold food is not stored cold or hot food is kept warm enough
Poor food
Do not separate raw and prepared foods.

Food concentration can occur at any time, as well as cooking, transportation and even storage. Improper storage has often been reported as a cause of food poisoning. Foods are left harmless for a long time, and are prone to bacterial infections. If you are planning to cook a large amount of food, make sure you have a refrigerator and freezer for storing food and use the right bags and cover to store food.

Raw foods and prepared foods should not be stored together. This increases the risk of bacterial activity.

Cooled food should be cooked quickly within one hour. Avoid keeping it in the fridge until it is cool, which will increase the temperature of the fridge. To quickly heat up the fire, keep the best place you can, usually not in the kitchen. Another option is to put food in a clean container with a filter, and put it under a cold pipe or in a container with cold water, or use ice packs in cold bags. When practical, reduce the winter by dividing the food into smaller numbers.

Preparing food, where it happens, is a problem. This can be very difficult when there are large numbers of perishable foods. Use a cool box. You should also check that the materials that do this work keep the food hot and cold. The only key in the house is the proper refrigerator and stove capacity.

It is the key to killing harmful bacteria that cause food to boil and food poisoning. Larger meat or whole chicken is more difficult to prepare safely, so be careful with them. After knowing all this, I realized why the picnic was destroyed. I left the chicken sandwiches unattended for a long time and didn’t care to separate the salad from ready-to-eat foods. He could use a cold box to pass food.

Leave a Reply

Your email address will not be published. Required fields are marked *