As a bodybuilder I eat enormous amounts of protein! I have also suffered from food poisoning way too many times!! This brought on my set of rules for food storage, life span, and prep. Safe food also means better digestion! Here is a list of how to make your meals safer:
- Cook to a safe internal temperature (see chart)- Wash all foods before cooking or consuming (meat included)
- Avoid contamination, clean surfaces before prepping, and after contact with raw meat
- Proper storage, I use zip lock bags
- Store food within 2 hours of cooking
- Check refrigeration temperature +4c / 40f or below
- Freezer temperature -17c / 0f or below
- Throw away everything with mold
- Only prep enough for 3 days, excess goes in the freezer