Disasters are not new to people. They come and strike whenever they please, even in times when you wouldn’t really think that that sort of thing would happen. Of course, one of the ways you can minimize the effect of a disaster on yourself is to be prepared for it, and one of the ways you can prepare is having emergency food in storage. Here are some things that you should remember when keeping emergency food.
Keep Food in a Form That Keeps Well
The most common kinds of preserved food that you can easily buy from the supermarket are canned and dried food. Other kinds of preserved food are frozen, cured, smoked, fermented, and pickled food. Fruits can also be turned into jams and jellies. Take note that frozen food might be a little hard to keep if you have no freezer or electricity, unless you are in very cold weather.
Keep Food in a Safe Place
What is the use of having food for emergencies if the food itself is going to be hit by the disaster anyway? Just like there are bomb shelters for people, you must have some emergency storage space for food, says myfoodstorage.com. Make sure the place is cool, dry, and is not prone to pests. Also make sure that the place is stable.
Have a Variety of Food Handy
Unfortunately, there have been times when people refuse to eat their stored food because they have had only that particular food for too long. What do you do about that? Vary the kind of food that you have. There are a lot of ways to preserve food, and there are a lot of different kinds of food that can be preserved, so why can’t you have a good variety?
Check the Food’s Expiry Date
Even if you say that the food you have is well-preserved, it still doesn’t mean that it will last forever. Remember to take note of expiry dates, take the food out for use if they are getting close to it, and replace the food that you have taken out. With this, you won’t have to suffer from food poisoning while in a crisis.
Storing food for emergencies is only one of the things that you can do to prepare for a disaster, but it helps a lot.
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