Batch cooking saves time, but requires controlling temperature, cleanliness, and storage time.
After Cooking
- Do not leave cooked foods at room temperature for longer than necessary.
- Divide large quantities into shallow containers to accelerate cooling.
- Store foods covered and separate raw from cooked.
- Label with content and date; freeze what you won't consume soon.
Reheating
Heat the food completely, not just the edges, and stir if using a microwave. Follow specific instructions for each food and discard if there are any doubts about odor, appearance, or preservation; tasting is not a safe method.
Avoid cross-contamination
Wash your hands, clean utensils, and use separate or sanitized surfaces for raw and ready-to-eat foods.
