Meal prepping is a great way to save money, spend less time in the kitchen and stick to a meal plan. But while cooking meals for the week ahead may be convenient, there can be real risks associated with eating bulk-cooked meals.

It’s not that bulk-cooked meals are inherently a food safety issue. Rather, it comes down to how the food is stored for later. So if you’re someone who likes to meal prep, here’s my advice as a microbiologist on how to do it safely.

Good hygiene is important during every step of meal prepping.

Wash your hands in soap and hot water before and after handling raw food. This is because meat and even fresh produce can carry bacteria and viruses that cause food poisoning, such as E coli, Salmonella and Listeria.

Kitchen work surfaces and any equipment, such as chopping boards, used in raw food prep should also be disinfected to kill any pathogens and prevent cross-contamination between raw and cooked foods.

To thoroughly clean kitchen work surfaces prior to cooking, use a paper towel to remove any obvious dirt or grease, then spray the surface with a food-safe kitchen disinfectant. Allow the surface to dry before use, and repeat the process after cooking.

Read more: Dirty tea towels are breeding grounds for harmful bacteria – here’s how to clean them properly

Ensuring pots and pans are clean before cooking your meal is also important. This will minimise the number of germs........

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