Meal prep always sounds good - until it gets chaotic in everyday life. Portions too large, unclear containers, too many intermediate steps. Then you don't save time, but create effort.
Don't put everything into one large container, but portion it from the start exactly as you will actually need it later.
What Swiss sources recommend
The FOPH recommends correctly storing chilled and frozen foods immediately after purchase, keeping perishables cool, and working carefully.
Once thawed, food should not be refrozen.
The most common mistake
The biggest mistake is not freezing itself, but a poor process: containers that are too large, roughly estimated quantities, and refilling later. This is precisely what causes meal prep to lose much of its benefit.
Common mistakes - and how to do it better
| Common mistake | How to improve |
|---|---|
| Everything in one large container | Divide directly into actual portion sizes |
| Roughly estimating quantities | Measure precisely using the ml scale |
| Refilling later | Use one form for freezing & heating |
| Disorganized freezer compartment | Stackable forms with lids |
Why the right form is so important
FRiBA fits into this daily routine because the forms combine several steps: direct portioning, estimating the quantity using the ml scale, sealing, and reusing later. The metal frame makes everything more stable than with soft standard silicone forms.
- Portion immediately instead of filling one large container.
- Store chilled and frozen foods quickly and carefully (FOPH).
- Do not refreeze thawed food.
- Stable forms with lids and ml scale make meal prep plannable.
- FOPH - Food Safety
- FOPH - Hygiene and handling of foodstuffs
