Progress & Quality Control
Track progress and maintain quality standards in your meal prep system
Temperature Control
Cooking Temperatures
Chicken Breast
Target: 165°F
22-25 min at 425°F
Turkey Meatballs
Target: 165°F
20-25 min at 400°F
Fish
Target: 145°F
12-15 min at 400°F
Storage Zones
Refrigerator
Range: 34-40°F
Check: Daily
Freezer
Range: 0°F or below
Check: Weekly
Cooling
Range:
Check: During prep
Container Maintenance
daily Tasks
- Wash immediately after use
- Check seals before filling
- Verify proper closure
weekly Tasks
- Deep clean in dishwasher
- Inspect for damage
- Sort and organize
monthly Tasks
- Full seal inspection
- Deep clean lids
- Check for staining
quarterly Tasks
- Replacement assessment
- Full inventory check
- Deep organization
Progress Tracking
Weight Tracking
Frequency: Weekly
Timing: Morning, post-bathroom, pre-food
Method: 7-day rolling average
Macro Targets
protein: 200-220g daily
carbs: 225-250g daily
fat: 65-75g daily
total: 2250-2500 calories
Meal Timing
breakfast: 7:00 AM
lunch: 11:30 AM
midDay: 3:00 PM
dinner: 7:00 PM
nightSnack: 9:00 PM