A useful starting point
A large batch creates a storage task as well as a cooking task. USDA guidance advises prompt refrigeration and shallow containers for leftovers. Leaving the plan until after cooking can make the required handling harder to carry out.
Keep it in your kitchen notes
Check the current official time and temperature limits before beginning. FoodSafety.gov advises refrigeration of perishables within two hours, or one hour when exposed above 90°F (32°C), and a refrigerator at 40°F (4°C) or below. Prepare suitable containers and space. Do not leave food on the counter until fully cool as a general rule; follow the maintained guidance for the actual food.