QUESTION: Meal prep: which containers are best and how to label portions?

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Organizing the meal prep process requires the right selection of storage containers and a labeling system to keep food fresh and safe. Containers made of heat-resistant glass or high-quality food-grade plastic without Bisphenol-A are best suited for these purposes. Glassware is versatile because you can both freeze food in it and reheat it in the microwave or oven, but plastic alternatives are lighter and more convenient to take to work.

To avoid getting confused about expiration dates and the assortment of prepared dishes, it is important to properly label each portion. For this, it is convenient to use masking tape and a permanent marker, as paper tape easily removes from the surface of containers and leaves no sticky residue.

Here is a basic scheme for labeling prepared food:

1. Indicate the exact name of the dish, for example, chicken breast with buckwheat, so that family members immediately understand what is inside.
2. Be sure to write down the preparation date in the format of day and month to control the maximum shelf life of the prepared food in the refrigerator.
3. Add the storage condition category, such as a freezing icon or a note to eat within three days.

By following these simple rules, you can competently organize the space in your refrigerator, minimize food spoilage, and make eating throughout the workweek as comfortable, varied, and health-safe as possible.

QUESTION: Meal prep: which containers are best and how to label portions?

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