Raw eggs, raw or undercooked poultry, meat and meat products, raw fish and shellfish, all have been identified as causes of food-borne illness. Sauces and desserts like mousses and home-made ice creams, which may contain eggs which have not been cooked, may also cause problems. Likewise you also need handle raw salads and vegetables carefully so they do not become contaminated before they are eaten. Many foods can be a source of food poisoning bacteria - proper precautions must be taken in preparing them. Storage Large functions mean large quantities of cooked and uncooked food competing for limited amounts of refridgerator and freezer space.
Inappropriate storage is one of the most common problems contributing to food poisoning outbreaks.
Food is often left unrefrigerated for prolonged periods. Domestic refridgerators are not designed to cope with food preparation for large groups. Don't take chances. Before you take on a task of feeding a large group from home, make sure you've got the refridgerator and freezer capacity needed to keep food cool and safe. In case there are any drips from raw meat or defrosting food, keep these items at the bottom of the refridgerator, below where any cooked food is stored.