Food Safety

SuperFriso

Hi,

I've some questions regarding cooking in advanced and meal safety. What I'm currently doing is cooking for the whole week and storing three days worth of chicken, sweet potatoes, rice and fish and veggies in the fridge (mainly for lunch). The rest in the freezer. When those three meals run out, I'll transfer meals from the freezer to the fridge. Im a college student and we dont have the ability to reheat meals at the university. So when its hot outside I'll just take the frozen food and its defrosted when I want to eat it. On a colder day I'll just take it from the fridge. Everything is packed in aluminium foil.

However, I've some concerns about germs and bacteria forming. Should I be worried using this strategy? How do you do guys do it or recommend?