Last week it was my Son’s birthday and we planned to take the youngsters for a picnic to the lakeside park. We made a decision to make a salad and pack some sandwiches & drinks for the picnic. ํ† ํ† ๋จนํŠ€ We prepared the sandwiches at night and took alongside us for the morning trip. By mid-day we were at the lake. Once we spread the sheets on the grass the youngsters felt hungry and demanding food. As I opened the basket I smelt something weird.

The sandwiches with chicken filling was offering unpleasant smell. The food had opted bad. To our 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 in the home and then take it somewhere else to be eaten. A lot of people cater from home and offer food to people. Because the person preparing or handling the meals, it is your responsibility to ensure your food will not make the guests ill. Food poisoning is really 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 coming to the function. It is because if anyone in these vulnerable groups gets food poisoning, they are 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 frequent errors which result in 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 also storage. Inappropriate storage is often reported as the reason behind food poisoning outbreak. Food is left unrefrigerated for prolonged period which makes it prone to bacteria infestation. If you’re likely to prepare food for a large group make sure that you have an appropriate sized refrigerator and freezer to store food and you use proper wrapping paper and bags to store food.

Raw food and Prepared to eat food shouldn’t be stored together. This increases the risk of bacterial activity.

Cooked foods that need to be chilled ought to be cooled as fast 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, stick it in the coolest place you could find – often not in the kitchen. Another way would be to put the food in a clean, sealable container, and put it under a running cool 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 small amounts.

Once the food is prepared, getting it to where the function is being held can be a problem. This can be particularly difficult whenever there are large levels of perishable food involved. Use cool boxes. Additionally, you will need to be sure 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’s just as important as in the home.

Cooking food thoroughly may be the key to killing the majority 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 this I realized why the picnic food got spoilt. I let the chicken sandwiches out unrefrigerated for way too long and I did not care to split up salads and ready to consume food. I could have used cool box for transporting the meals. But I guess most of us study from our bad experiences.