Last week was my son's birthday and we planned to bring the kids to a picnic in the lakeside park. We decided to make a salad and pack some sandwiches and drinks for the picnic. We made the sandwiches at night and took us with us for the morning trip. In the middle of the day we were near the lake. As we spread the leaves on the grass, the kids felt hungry and demanding. As I opened the basket, I felt something strange
Sandwiches containing chicken stuffing gave an unpleasant smell. The food went wrong. We were lucky to realize that it was bad and decided not to eat. Such specimens happen to all of us in our daily lives. We often prepare meals at home and then eat it somewhere else. Many people take care of their home and feed people. As a food preparation or handling person, it is your responsibility to make sure that the food does not cause illness. Food poisoning is an unfortunate and potentially dangerous experience. This is because if someone in these vulnerable groups suffers from food poisoning, they are more likely to suffer from serious illness. Although they use fresh ingredients to prepare the food, it quickly goes wrong. Let's see what happened wrong?
The most common defects that lead to food poisoning are:
Low Food Storage
Cold foods are not cold enough or hot foods are hot
Does not distinguish between raw and finished foods
Food contamination can occur at any stage, whether it be cooking, transporting or storing. Inadequate storage is often the cause of the outbreak of food poisoning. The food is not cooled for a long time, which tends to infect bacteria. If you want to cook for a large group, make sure that you have the right size refrigerator and freezer for storing food, and use appropriate packaging paper and bags to store food.
Raw foods and food preparations should never be stored. together. This increases the risk of bacterial activity
Chilled cooked foods should be cooled as quickly as possible, preferably within one hour. Avoid cooling in the refrigerator until it cools, as this will increase the temperature of the refrigerator. Place your hot foods quickly in the coolest place, often in the kitchen. Another way is to place the food in a clean, sealable container and place it under a cold cold water tap or in a cold water container or use ice packs in cool bags. Where possible, reduce cooling time by dividing foods into smaller amounts.
After preparing the food, it may be a problem if the function is maintained. This can be particularly difficult if large amounts of perishable food are present. Use cool boxes. It should also be checked that the places in the room where the function is held are suitable for keeping hot and cold food cold. The right refrigerator and stove capacity are just as important as your home.
Thorough working of food is crucial to kill most of the harmful bacteria that cause food poisoning. Big meat cuts or whole poultry are more difficult to prepare safely, so take care of them. After learning all this, I realized why the picnic had been spoiled. I let the chicken sandwiches leave for too long without cooling and I didn't care about separating the salads and cooking. I could have used a cool box for food. But I think we all learn from our bad experiences.