Expert shares how to actually store and reheat your meal prep safely

As the new year rolls in, so do fresh goals and resolutions, with many Brits vowing to adopt healthier habits. A recent study has highlighted that six of the top pledges made by Brits for the upcoming year involve healthier lifestyles, and there’s been a notable spike in Google searches for “meal prep ideas” as individuals look to streamline their routines and maintain a nutritious diet.

But how can you ensure that your carefully prepared meals are stored and reheated without risking food safety? Chris Hassall, a food safety guru from , an accredited online training course provider, has come forward with vital advice on the dos and don’ts of meal prep storage and reheating.

Kicking off with fridge temperatures, Chris underscores the necessity of keeping your refrigerator below 5°C to ensure food safety. He advises: “To keep the fridge at a stable temperature, make sure you’re not overcrowding it. This can prevent proper air circulation leading to inconsistent temperatures and an uneven cooling of food”.

Moreover, the arrangement of food within the fridge is crucial. Chris recommends placing pre-cooked meals and leftovers on the top shelf to minimize the risk of cross-contamination.

This zone is also perfect for cooked meats, sandwich fillings, and other ready-to-eat items, which can remain safe to consume for up to three days when stored properly.

For dairy products, eggs, and sealed foods that don’t need cooking, Chris suggests the middle shelves, where the cooler conditions are more conducive to preservation.

Raw meats and fish should always be stored on the bottom shelf of the fridge in sealed containers, according to Chris, a food safety specialist. This is the coolest part of the fridge and helps prevent cross-contamination.

He suggests using the crisper drawers for fruits and vegetables as they are designed to extend their shelf life with controlled humidity levels. However, he warns against mixing certain fruits and vegetables such as peaches, plums, and pears which produce gases that can cause vegetables to rot faster.

Chris advises against using the fridge door for meal prep storage as it’s the warmest part due to being opened and closed often. Low-risk items like sauces and drinks can go here, but leftovers or dairy products should be stored elsewhere.

Maintaining a clean fridge, clearing out expired food weekly and promptly cleaning any spills to avoid contamination are other tips offered by Chris. He also reminds us not to forget about condiments, which often get overlooked.

“Unopened condiments can usually be stored at room temperature, but once opened, they should always be refrigerated,” he says.

However, storing your food properly is only half the battle—reheating it safely is just as important. According to Chris, leftovers should only be reheated once, and thoroughly: “Most foods can be reheated in the microwave, on the hob, or in the oven. Just make sure sauces are brought to the boil before serving and that meat is piping hot throughout,” he adds.