Cooking for the whole week: how to cool, store and reheat food safely

The practice of batch cooking, or preparing meals for the entire week such as rice, pasta, meat, or stews, offers a way to save time and reduce food expenses by resolving multiple lunches. However, improper handling of these foods presents potential health hazards.

Specifically, risks arise when cooked foods undergo slow cooling or are subjected to excessive storage times. Without proper techniques for cooling, storing, and reheating, the convenience of preparing meals in advance can turn into a sanitary risk.