Catering Food with Care

This past week, it was my son’s birthday and we decided to take the kids on an outdoor picnic in The lakefront park. We decided to cook an assortment of salads and bring snacks and drinks to enjoy the picnic. The sandwiches were prepared in the evening, and then took them with us on the morning excursion. In the mid-day, we were on the lake. While we laid out the sheets across the grass, the kids were hungry and were begging for food. As I opened the bag I smelled something strange.

The chicken sandwiches had a sour smell. The food was rotten. It was a blessing that we realized that it was bad, and we chose not to consume it. These kinds of situations happen to every individual in the course of our every everyday lives. We usually cook food at home, and then transport it elsewhere for eating. Many people cook at home and provide food to those. As the cook or handling food it is your responsibility to ensure that the food you serve does not cause guests sick. Food poisoning can be an awful and possibly risky experience private chef Cabo San Lucas.

It is important to be extra careful if young children pregnant women, elderly individuals or those who are sick is expected to attend the party. If anyone among these vulnerable groups develops food poisoning is more likely to fall sick. Even though you use fresh ingredients when making food but it gets rotten so fast. Let’s determine what was wrong?

  • The most frequent mistakes that can cause food poisoning include:
  • Food storage is not adequate.
  • Foods that are cold and not kept cool enough, or hot meals not sufficient hot
  • Cooking that is not properly done
  • Separating raw and ready-to-eat food items

Food poisoning can happen at any time, be it cooking, transport or even storage. Storage practices that are not appropriate are often cited as the reason behind food poisoning outbreaks. Foods are left unrefrigerated over a longer periods, making it more susceptible to the spread of bacteria. If you’re planning to cook food for a large crowd, ensure that you have an adequate size refrigerator and freezer to store food items and make use of appropriate wrapping paper and containers to store food.

Raw food and ready to eat food shouldn’t be kept together. This can increase the chance of the activity of bacterial.

Food items that are cooked and need to be chilled must be cooled as soon as you can, and preferably within one hour. Do not place them in the fridge before they’re cool, as this can increase the temperature in the fridge. For food items that are hot to cool quickly put it in the coolest place you can find it – usually away from the cooking area. Another method is to place food items in a sealed, clean container, then place it in a running cold-water faucet or the basin of cold water or use ice packs inside cool bag. When possible, shorten the time to cool by breaking down food into smaller portions.

After food has been ready getting it to the place where the event is held may be a challenge. This is particularly challenging in the event of large amounts of food that is perishable. Make use of cool boxes. It is also important to ensure that the facilities at the location where the event is held are sufficient to keep hot food cold and hot foods warm. A proper fridge and cooker capacity is as essential as it is at home.

Making sure food is cooked thoroughly is crucial to eliminate many of the harmful bacteria that can cause food poisoning. The large meat joints and whole poultry can be difficult to cook safely therefore take extra care when cooking them.After having learned all this I realised why the picnic food was spoilt. The chicken sandwiches were left go unrefrigerated for far too long and didn’t bother to divide salads into ready-to-eat meals. I could have made use of a cooler boxes to transport the food. But , I suppose that we learn something from negative experiences.