Food safety guidelines for meal prepping and storing leftovers

While meal prepping and cooking in bulk during weekends can save time and reduce costs, improper storage poses significant food safety risks. A common mistake is leaving cooked food at room temperature for extended periods before refrigerating it.

According to the USDA, perishable leftovers must be refrigerated within two hours of cooking or removal from heat. In environments where temperatures exceed 32 degrees Celsius, this safety window decreases to just one hour. To ensure food remains safe, experts recommend dividing large portions into smaller containers to allow for faster cooling, as large pots can maintain warm internal temperatures for too long, even if the surface feels cool.