Meal prep and food safety

THE STRONG TABLE / FREE RESOURCE COLLECTION / SEPTEMBER 2026 1 THE STRONG TABLE / NUTRITION / 18 Meal prep and food safety Use separation, cooking and chilling checks in a prep workflow. 01 / Understand the starting point FoodSafety.gov organizes food safety around cleaning, separating, cooking and chilling. Treat these as preparation steps rather than an afterthought once the food is packed. 02 / Make the useful distinction Keep raw foods and their utensils separate from ready-to-eat ingredients. Wash hands and preparation surfaces. A visual change alone does not verify a safe internal cooking temperature. 03 / Put it into practice Use a food thermometer and the official chart for the specific food. Refrigerate perishable food promptly; the source advises within two hours, or one hour above 90 degrees F / 32 degrees C. 04 / Review and adapt Label containers with contents and date, and consult the official storage guidance for the food involved. Smell alone cannot establish safety. Special medical vulnerabilities may require additional advice. Original education and planning material. Sources support the general context; sample schedules and worksheets are editorial applications, not tested individual prescriptions.

THE STRONG TABLE / FREE RESOURCE COLLECTION / SEPTEMBER 2026 2 THE STRONG TABLE / NUTRITION / 18 Put the guide to work. A worked example, then your own next step. A practical example Write a prep order: clean workspace, prepare ready-to-eat items, handle raw ingredients separately, check cooking temperature, portion and chill promptly. Add fridge dates before stacking containers. Your decisions What task or goal do I want to improve? What is my starting point and what remains uncertain? Which detail changes my next useful action? What would make the action easier to repeat? When will I review it, and what would require earlier help? Use the platform Training: compare programs and technique guides. Daily: generate a session or arrange a week. Planner: calculate targets and select meals. Progress: record completed work. Learn: return to clinical reading when symptoms need professional assessment.

THE STRONG TABLE / FREE RESOURCE COLLECTION / SEPTEMBER 2026 3 THE STRONG TABLE / NUTRITION / 18 Your working record. Printable worksheet; use the companion CSV for an editable version. Food / batch Prep date Temperature check Chilling and storage Use / freeze decision Evidence and original clinical reading https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety This original workbook is free to keep and use. The source provides background reading; examples are practical frameworks to adapt. Individual medical and nutrition needs require suitable professional advice.