Meal Prep Tips and Guidelines – Health, safety and storage

November 3, 2019 posted by

Hello and welcome to part 3 of our mini-series
on Meal Prep Tips and Guidelines. Health, safety, and storage. Would you be able to say what’s the best way
to properly store your cooked food? We’ll answer that in
just a moment. A very important aspect
of meal prepping, is that the food you prepare should always be
consumed within two days, or three days tops. I can hear you saying: “But isn’t the point of meal prepping to make food
in advance for a week, or even more?”. Well, unless you really enjoy gambling
with your own health – and trust me, some people
really like that kind of thrill – you should never keep prepared food for that
long in the refrigerator, as simple as that! Pretty much every respectable health and food
safety organisation in the world agrees on this, and state that leftovers – which is what meals
prepared in advance really are: leftovers! – should be consumed within 48 hours after preparing,
and never be reheated more than once. There are exceptions to the rule obviously. Rice,
for example, is considered a low-risk item, due to the low levels of
protein contained in it. This is because, although they can
grow in just about any food, bacteria are particularly fond of
protein-rich ingredients. Interestingly, the kinds of bacteria that are
more likely to give you food poisoning, are exactly those that thrive in
protein-rich environments, rather than the type that thrive
on starch and sugars. For this very reason, plant-based foods are generally
considered “safer” than animal food, but they are obviously
not risk free. Remember that regardless of the
food you are trying to preserve, the longer you keep it in the fridge, the more you
risk giving yourself food poisoning of some form. The so called “danger zone” – the temperature
range in which food-borne bacteria can grow – is between 4° and 60°C,
or 39° to 140°F, which is why it is mandatory to keep your food either
below 4°C or 39°F, or above 60°C or 140°F, or to make it even simpler, to keep
cold food cold, and hot food hot. In regard to refrigerating your food, the most common cause of food-borne illness
is in fact improper cooling of cooked food. Since bacteria are literally everywhere, cooked food should always be placed in shallow containers
for quick cooling and refrigerated as soon as possible, to prevent the bacteria from getting
back into your food and reproducing. If you want to know more on the topic, there are some
interesting links in the description below the video. Also, upon inspecting a specific food, remember
that you should never use it if it’s discoloured, mouldy, or has an “off” smell. You should also not consume products that spurt
liquid or foam when the container is opened, and most important of all, you should never,
ever taste a product to determine its safety. I know, we all do that at some point,
but we shouldn’t, OK? If I really had to prepare a whole
week’s worth of food in advance, then freezing it would be my best bet for both preserving
the flavours, and to prevent food poisoning. Although freezing does affect the
consistency of some ingredients, it is a much safer option than refrigerating,
especially since your own health is at stake. Reheating frozen food is virtually as
easy as reheating refrigerated food, so in that regard it doesn’t really
make much of a difference. But how can you tell if a food
will freeze well or not? A good rule of thumb is to have a look at
the frozen food aisle of a supermarket; whatever food you see in there, will most
likely freeze beautifully at home as well. This is an easy trick that within seconds
will give you a better understanding about what foods you can efficiently cook
and freeze in the comfort of your home, without impacting too much
on flavour and consistency. Besides, those frozen food packages
have instructions too, so there you go, you now have instructions as well on how to reheat
the foods you made – no effort whatsoever! According to the USDA, hot food can
be placed directly in the refrigerator, as the thermostat will keep running to maintain
a safe temperature of 40° F or 4° C. I find this statement to be acceptable in
relation to professional environments, but I can hardly see how it applies to
the average fridge that most of us own. For this reason, unless you are sure that
your fridge is a food-chilling beast, I do recommend against
placing hot food in it, as it would increase the internal
temperature of the whole thing, and potentially lead to
quicker food spoilage. An interesting fact: have you ever wondered what
the coolest part of the fridge is for quick cooling? There are two answers to this. The first answer is: the back. The reason for this is that the biggest
source of heat in a fridge is usually the warm air that you let in
every time you open the door, and since the back of the fridge is further away
from the door, it tends to stay cooler. The second answer is:
the bottom shelves. This is because cold air sinks, and
collects at the bottom of the fridge. Although you should know that if your fridge has
an ice-making compartment at the top, then the rule is the opposite and the
top shelves are the coldest. This is pretty much all there is to it,
and if all went according to plans, by now you should be some sort
of meal preparation guru! I’m confident that with this
general information you’ll be able to create some seriously delicious and
nutritious food, that is safe to store, travels well, and can be consumed for as long as possible without
being in any way dangerous to your health. I seriously hope that this series will help not only all
the people who are into cooking food in advance, but also all of those who, for
one reason or another, keep sharing meal prep videos without having a clue
about how food preparation and storage really work, potentially putting at serious risk inexperienced
cooks and young viewers. If you enjoyed this series and you know someone
who would benefit from watching it, please do share it and we will
be forever grateful for that. As you probably already know we are all about supporting
young talented artists whenever we can. The Illustrations for this mini-series
were provided by Kesh, a talented fellow YouTuber who kindly
decided to help us with this. We absolutely love his work, and for that we strongly
recommend you to go and check his channel out, as it is not only very inspiring,
but also quite unique. I’ll leave his social media links in
the description below the video. We hope you enjoyed part 3 of this mini-series
on meal prepping, and if you did, please don’t forget to give it a thumbs up before
moving on and subscribe if you haven’t already. Happy cooking to all of you, and thank
you very much for watching!


40 Replies to “Meal Prep Tips and Guidelines – Health, safety and storage”

  1. dani b says:

    This video was so helpful😘😘

  2. ZoeyAnn says:

    Like this if you love the vegan corner!💗💗

  3. melody mesiti says:


  4. Chuck Mark says:

    I mean, who honestly has the time to prepare all meals for an entire week? It would take me an entire afternoon, which is much longer than i'm willing to spend on cooking my meals.

  5. Azul Zotes says:

    Thank you so much for the advice!! love your channel

  6. globalSchelmuffsky says:

    i make cultured nut cheese at home from scratch. first make rejuvenac (2-3 days at room temperature), then mix it with soaked nuts (1-2 days in the fridge), blend it. sometimes i leave that cream cheese in the fridge for up to 2 days, sometimes i let it age on roomtemperature for up to 3 days, and still put some of the dried cheese in the fridge for about 2 days.
    so basically, i'm handling wet protein-rich food for up to 7 days (not counting the rejuvenac).
    i know: Oops! but how else could i make cultured vegan cheese?

  7. Silvia Camattari says:

    You are great "The Vegan Corner"! I am Italian too but I love your accent when you speak English, it is not easy to speak a foreign language, I know and you do it very well! I also love the way you speak, your irony, I enjoy every word and all your videos very much and I am so happy you are back on line again! Love you Xxx

  8. rickenfatania says:

    I thought rice was high risk? I was told by a former housemate bacteria grows really quickly on cooked rice and needs to be reheated thoroughly to prevent risk. Though as i'm saying that, I know people eat cold, day old rice with beans and veg. This channel is great btw – for information and recipes really informative. Thank you.

  9. Heidi Zimmer says:

    I never really prep my meals but i really missed listening to your voice 🙂

  10. Nadine Z says:

    Haha 2 days? I keep leftovers in the fridge for 1-2 weeks

  11. The IBD Vegan says:

    150th video 😉

  12. someoceanbeing says:

    The quality of these series is honestly mind-blowing; researched, accurate information with extraordinary drawings and Raoul's beautiful voice and sense of humour… I mean you can't really ask for anything better! I have to admit that I am looking forward for your good old recipes, though. Have a good night!

  13. Sami Dolls - DIY Tutorials & Reviews says:

    Brilliant and so informative, thank you. I definitely learned something new.

  14. looney vee says:

    This video was so needed! But also a good topic to talk about is how refrigerated (pre cooked) food can become risky if eaten a certain amount of hours after taking it out of the fridge, i know most people would meal prep to bring lunch at work or school, where access to a fridge is usually not an option…many times in the past I had my food (always prepped the night before) taste a bit off by the time I was to eat it (5-6 hours after taking it from the fridge), especially vegetables and baked potatoes (which get very soggy anyways haha), in fact I find it easier not to eat pre-cooked food at lunch (except rice or baked fruit/oat bars and things like that) 🙂

  15. Shiva Shabibi says:

    really useful info! thanks! 🙂

  16. Luca di Caro says:

    FINALLY someone who talks about food safety, i knew i could trust on you! 😁

  17. Wanderlust Vegan says:

    so surprised to hear that you can't keep cooked food at least 4-5 days. Thanks for the video!

  18. Alexandra Vicuna-Perry says:

    My friend what n unbelievably interesting video…thank you for these series…they are very eye opening. See you soon…hope you are feeling.

  19. MrRostit says:

    I must have a belly of lead, I have eaten some foul things in my time haha. I miss cooking recipes, when are those coming? 🙂

  20. iiavalanchei says:

    i think cheap lazy vegan needs to see this! this will also help me so much

  21. Björg Kristjánsdóttir says:

    So you let the hot food cool to room temperature first and then put it in the fridge? Or how long do you wait for it to cool?

  22. Jasmine Petre says:

    This was really useful information and easy to understand!! Excellent work 🙂

  23. Chelin Fusco says:

    Wonderful! This was an eye-opener since I was considering food prep for a week worth at a time. It is much safer to freeze, then put in the frig the night before for easy heating. By the way, I visited Kesh's YouTube channel and is incredibly talented. Thank you for sharing this much needed information and I will share it.

  24. Kesh says:

    who hoo…. finally man! you've done an amazing job with all the videos. can totally understand that animation grind. and I'm starting to consider meal prep after this project 🙂

  25. A says:

    all this drawing is hard for me to focus on what you're saying let alone enjoy your videos…

  26. Miyankochan says:

    aww those bacteria are so cute!! <3

  27. WalterSulliv4n says:

    My rule of thumb is to always look at the food, smell it, and then taste it to decide if it is edible or not. Throwing something away if it has been kept in the fridge for two only days is such a waste, but I guess this is mostly a recommendation from you to try to consume the food in two days time.

  28. suna 173.6jm says:

    this is such a good series! i didn't know about the 2 day rule omg (and the artwork is freakin awesome)

  29. Saniasta says:

    Hello neighbors (we are from Slovenia, i heard somewhere you from Italy?). We are happy you are making videos again. We know it's really hard, but you are making very awesome videos with good quallity, so we believe it will all pay off. 😀 😀 😀

  30. tamcon72 says:

    3:46: Shocking! This was not the wisdom in cooking school, from which I graduated in 2004. We never put hot or even very warm food into the walk-in cooler. A home fridge would only create a veritable United Nations of food borne pathogens, LOL! Loved this; perhaps the most informative of the series for home cooks. TFP : )

  31. Joy Wester says:


  32. Vanessa Kawaii says:

    thank you very much for the videos, happy that you guys are back <3

  33. Xamaya says:

    thank you so much for this video! I feel better about knowing my storage of meal preps when still hot is an okay thing to do instead of letting it cool first.

    plus I LOVED the drawings. the fridge was so cute lol 😅

  34. Maria Hämäläinen says:

    Question: Would it be ok to freeze food portions and take them out the day before and put them in the fridge and then eat them the next day? And if I freeze food, like stews and rice, how long does it keep in the freezer?

  35. Alexandra Nagy says:

    This is such a good series and so informative. I need to rethink my meal preparation method. Thanks guys, and i loved the drawings 😀

  36. Paradox Girl says:


  37. Mishellka says:

    You guys make me so happy =))) love the series

  38. queeneva3 says:

    but why not meal prep and store it in the freezer? frozen food lasts so longerthan in the refrigerator Ijust keep food in the fridge that I will eat the next day.

  39. Limitless 1 says:

    I am a meal preparation guru
    Nice very nice 🙂

  40. Diana Zak says:

    great video!!!

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