Meal Prep
Meal prep food safety: cooling, storing and reheating
How to batch cook and store meals safely in a New Zealand kitchen — the danger zone, the 2-hour/4-hour rule, fridge temperatures, cooling and reheating.
Meal Prep
Meal prep in New Zealand: food safety and storage
Meal prep only helps if the food is safe to eat on day three and cheap enough to keep doing. These pages use New Zealand Food Safety and Food Standards guidance for the safety rules, and show the working behind the costs and macros.
Most meal-prep advice is about containers and aesthetics. The parts that decide whether a week of batch cooking is worth doing are duller: temperatures, timings, and how long a cooked portion keeps once it is in the fridge.
The foundation is the food safety basics of cooling, storing and reheating. Building those meals around protein is a separate question, and the starting points for it are the daily protein reference values and the per-100-gram comparison of protein foods.