Using the Same Containers for Raw and Cooked Foods
One of the most dangerous mistakes people make during meal prep is using the same containers or cutting boards for raw meats and ready-to-eat foods. Harmful bacteria present in raw meat and poultry and their juices can contaminate cooked food, which is exactly how cross-contamination happens. Bacteria lives in raw meat and poultry juices and can be spread to other foods, utensils or surfaces. This mistake is particularly dangerous because these bacteria end up dying once the food is properly cooked, but if they contaminate food that you’re not planning to heat, they can be dangerous.
If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood. When you must use the same equipment, wash cutting boards, dishes, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. Even better, implement a colour-coded system for utensils, chopping boards, and other tools to easily identify those used for raw and cooked foods.
Storing Raw Meat on the Wrong Shelf
Where you place raw meat in your refrigerator can literally be the difference between a safe meal and food poisoning. Raw proteins such as meat and fish should always be stored on the bottom shelf so they can’t drip juices onto foods below them. This simple placement prevents one of the most common causes of cross-contamination in home kitchens. Storing raw meats on the bottom shelf of the fridge helps avoid drips onto other ingredients, and sealing containers securely prevents the spread of bacteria and odours between different food items.
Store raw meat, poultry, and seafood in sealed containers or wrap them securely so the juices don’t leak onto other foods. Many people think placing raw meat anywhere in the fridge is fine, but juices from raw meat, poultry, and fish can be especially dangerous if introduced to other foods, since they can carry pathogens such as E. coli and salmonella. When thawing in the refrigerator, place frozen raw meat or poultry in a bag, dish, or pan to prevent juices from leaking.
Leaving Food in the Temperature Danger Zone
The temperature danger zone is like a bacterial highway where harmful microorganisms multiply at alarming rates. Food is most susceptible to bacterial contamination at the exact temperature range we’re most likely to eat it – between 40 and 140 degrees Fahrenheit. In this temperature range, known to food service professionals as the temperature danger zone, the number of bacteria on food can double in as little as 20 minutes. This means that pasta salad sitting on your counter for three hours isn’t just getting warm—it’s becoming a breeding ground for illness-causing bacteria.
Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F). The fix is simple but crucial: get cooked, prepped food back into the refrigerator as soon as possible after it’s cooked. To be extra cautious, divide large portions into smaller storage containers to ensure they cool quickly.
Not Washing Your Hands Between Tasks
It’s common knowledge that you should wash your hands before cooking. But if you plan to spend several hours in the kitchen with meal prep tasks, once may not be enough. During a long meal prep session, you’re touching everything from raw chicken to your phone to the refrigerator handle, creating countless opportunities for contamination. Here is another potential cross-contamination mistake that you’ll want to avoid: holding salt, pepper, and other spice containers with your hands that haven’t been washed since handling raw meat. However, failing to wash your hands before seasoning the meat means that you’re transferring the potentially harmful bacteria to your spice jars.
Bacteria can be transferred to food from your hands. Thoroughly wash and dry your hands before handling food, and between handling raw food and cooked or ready-to-eat food. Washing your hands between each task should become second nature. This isn’t just about being tidy—it’s about preventing the invisible transfer of harmful bacteria that could make you and your family seriously ill.
Washing Raw Meat Before Cooking
Here’s a mistake that sounds like good hygiene but is actually dangerous: rinsing raw meat before cooking it. Take the common practice of giving poultry or meat a quick rinse before seasoning and cooking it. It sounds like it should make these foods safer, and many cooks believe it’s a useful way to remove undesirable excess juices and other residue — but in reality, it raises your chance of spreading food poisoning. When you rinse raw meat, you’re not cleaning it—you’re creating a splash zone of bacteria around your sink.
Do not rinse raw meat. It’s unnecessary and can spread dangerous bacteria to your sink and to other foods. Raw chicken is ready to cook and doesn’t need to be washed first. Washing these foods can spread germs to other foods, the sink, and the counter and make you sick. Instead of washing, simply pat the meat dry with paper towels and dispose of them immediately. This is because washing meat is an inherently messy process that spreads bacteria far beyond where you think it’s going.
Using Non-Food Grade Containers
Not all containers are created equal when it comes to food safety, and using the wrong ones can introduce harmful chemicals into your carefully prepared meals. We all love a good deal, but using non-food grade plastic for storage, while budget-friendly, is a recipe for disaster. These plastics can leach harmful chemicals into food, especially when heated or chilled, leading to contamination. Many people repurpose yogurt containers or takeout boxes for meal prep, not realizing these aren’t designed for repeated use or heating.
Make sure food storage containers have not been used to store things other than food, and wash and sanitise them before use. BPA-free microwavable containers: These are both convenient and better for your health. Freezer-safe containers: These will limit freezer burn and nutrient losses. Wide-mouth mason jars are ideal, as long as you leave at least 1 inch (2.5 cm) of headspace so food can expand as it freezes.
Not Properly Cleaning Produce
Many people assume that if they’re going to peel fruits and vegetables, washing them first isn’t necessary. This dangerous assumption can lead to contamination when bacteria from the unwashed exterior transfers to the interior during cutting. If you think that your raw meats are the only source of possible bacterial infection in your meal prepping, think again. After produce is harvested, it passes through many hands, increasing the contamination risk. Contamination can even occur after the produce has been purchased, during food preparation, or through inadequate storage.
The FDA recommends washing fresh produce before you peel or cut it, even if you won’t be eating the peel or rind. Remember, even produce with peels needs a good rinse—bacteria can transfer from the peel to the flesh once you cut it. Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime. Remove and discard the outermost leaves of a head of lettuce or cabbage. Because bacteria can grow well on the cut surface of fruit or vegetables, be careful not to contaminate these foods while slicing them up on the cutting board.
Storing Prepped Meals Too Long
Just because you’ve cooked and stored your meal prep doesn’t mean it’s safe forever. They can be stored in the refrigerator for three to four days or frozen for three or four months. However, Cooked fish is only good in the fridge for three to four days, while smoked fish can last in the fridge for fourteen days. When you are planning out your meal prep, you will want to base how long a meal is good on the ingredient with the shortest shelf life.
One of the most obvious signs that your meal prepped food didn’t make it as long as you thought it would is mold. If there are signs of mold on your meals, you should definitely throw it out. The color of your meal prep meals is also something worth checking out. All of the ingredients should be the same color as when you first made them. If lettuce is brown, meat is gray, or anything looks kind of off, it’s best to toss it. When you store your food, be sure to write the date it was cooked or the day of the week you plan on eating it to make sure you get it enjoy it—before it goes bad.
Not Reheating Food to Safe Temperatures
Many people think that reheating food until it’s “hot enough” is sufficient, but there’s actually a specific temperature that leftover food must reach to be safe. There’s a reason most microwaves have a reheat button: It helps get your food to the recommended 165ºF (74°C) internal temperature for safety. This temperature isn’t arbitrary—it’s the point at which harmful bacteria are eliminated, making your food safe to eat again.
If you plan on reheating your prepped meals, ensure leftovers reach a safe internal temperature of 165° F. When you reheat leftover foods, make sure all parts are hot and are at least 75°C in the centre. Simply warming food until it feels hot to the touch isn’t enough—you need to use a food thermometer to verify the internal temperature. If the food label says, “Let stand for x minutes after cooking,” follow the directions — letting microwaved food sit for a few minutes allows food to cook thoroughly as colder areas absorb heat from hotter areas. Stir food in the middle of heating.
Ignoring Your Refrigerator’s Temperature
Your refrigerator might feel cold, but that doesn’t mean it’s actually cold enough to keep your meal prep safe. Make sure your refrigerator is kept at 40°F (5°C) or below and your freezer at 0°F (-18°C) or below. Keep your refrigerator at 40°F or below and your freezer at 0°F or below, and know when to throw food out before it spoils. If your refrigerator doesn’t have a built-in thermometer, keep an appliance thermometer inside it to check the temperature.
Temperature fluctuations can happen more often than you think, especially if your refrigerator is old or frequently opened during meal prep sessions. The ‘temperature danger zone’ for food safety is between 5°C and 60°C. At these temperatures bacteria that cause food poisoning can grow to unsafe levels that can make you sick. Though it seems like the simplest option, placing hot food directly into your refrigerator or freezer is never recommended because it endangers the food around it by raising the ambient temperature in your fridge or freezer. This creates the possibility of other foods in your refrigerator or freezer entering the temperature danger zone.
