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Avoid
foods that will make you thirsty. Choose salt-free
crackers, whole grain cereals, and canned foods with
high liquid content.
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Stock
canned foods, dry mixes, and other staples that do
not require refrigeration, cooking, water, or special
preparation. You may already have many of these on
hand.
(Note: Be sure to include a manual can opener.) |
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Include special dietary needs. |
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Keep
canned foods in a dry place where the temperature is
cool. |
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Store
boxed food in tightly closed plastic or metal containers
to protect from pests and to extend its shelf life. |
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Throw
out any canned food that becomes swollen, dented, or
corroded. |
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Use
foods before they go bad, and replace them with fresh
supplies. |
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Place
new items at the back of the storage area and older
ones in the front. |
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Change
stored items every six months. |
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Be
sure to write the date you store it on all containers. |
