Munch on whats, wheres, hows of food storage

An unexpected blizzard, tornado, flood or power outage can create food safety and supply problems. To be prepared for such emergencies, experts advise keeping a three-day supply of food and water on hand. As you prepare food, keep this in mind:

Store food you like and normally eat, plus favorite treats.

Date and rotate food and water every six to 12 months.

Consider small can sizes that provide just the number of servings you will eat at one time.

Keep a manual can opener and disposable eating utensils on hand.

Stock such foods that require no refrigeration as canned and dried foods.

Store food packaged in cardboard, thin plastic or paper in a metal, glass or rigid plastic container to avoid insect and rodent damage.

Canned foods may be cooked and served directly in the can. Remove the label first.

Consider such alternate heating sources as canned heat (Sterno, for example). For outdoor use, consider charcoal grills, hibachis and camp stoves.

What foods should I store?

Such ready-to-eat canned foods as vegetables, fruits, beans, meat, fish, poultry, and pasta.

Canned or dried soup in a cup.

Such dried fruits and vegetables as raisins and fruit leather.

Bottled, canned, or powdered fruit or veggie juices.

Powdered, canned or evaporated milk.

Ready-to-eat cereals and instant hot cereals.

Such high-energy foods as peanut butter, jelly, nuts, trail mix, granola bars.

Crackers, dry bread sticks, pretzels, Melba toast, hard taco shells.

Such staples as sugar, salt, pepper, instant rice and potatoes, coffee, tea, cocoa mix.

Cookies, candies, chocolates soft drinks, other snacks

A minimum of a gallon of water a day a person for drinking, cooking and cleaning.

How should I store the food?

Food should be stored only in food-grade containers. Metal cans with a tight-fitting lids can be used if the food is first placed in a food-grade plastic bag. Containers NOT approved for food use are trash or garbage bags, industrial plastics and fiber barrels that have been used for non-food purposes. These may contain chemicals hazardous to human health. Don't assume all plastic containers are food grade. If you are not sure, don't use them.

Keep the storage area and the food clean to discourage such pests as ants and mice. Store foods off the ground in case of flooding. The cooler the food- storage area, the longer the retention of quality and nutrients. Keep the temperature below 70 degrees. The storage area should also be dry, with less than 15 percent humidity, and adequately ventilated to prevent condensation of moisture on packaging material.

What are some food safety considerations in an emergency?

If the electricity goes off, first use perishable foods from the refrigerator; then foods from the freezer. In a well filled and insulated freezer, foods usually still will have ice crystals for three days. Foods with ice crystals are safe to eat. Foods refrigerator cold (below 40 degrees) also would be considered safe.

If your refrigerator is not working, open or prepare only enough food for one meal. Discard such perishable foods as cooked vegetables, meats, and meat dishes that have been stored at temperatures above 40 degrees for two or more hours or any food that has an unusual odor, color or texture.

For baby and toddler, open fresh foods for each meal. There may be waste, but safety is more important.

If you have any doubts about food, throw it away.

For more information call Colorado State University Cooperative Extension at 636-8920.

- Sheila Ryan, consumer and family education agent at CSU Cooperative Extension in Colorado Springs, can be reached at 636- 8920.

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