Creating and Safely Storing Survival Food
http://www.foodndrinks.net/articles/6560/1/Creating-and-Safely-Storing-Survival-Food/Page1.html
Tom Selwick
Tom Selwick has worked the past 21 years in the food storage industry. He suggests buyingfood storage from a quality company so you know your food will last.
Contact Info:
Tom Selwick
TomSelwick09@gmail.com
http://www.dailybread.com By Tom Selwick
Published on 08/31/2010
This article is about how to create a food storage, and how to store it safely. It suggests ways to protect your ready to eat food to keep it fresh for as long as possible.
When disaster strikes and you are forced to think about survival, there are three basic fundamentals you must have to live. The two most important survival elements are food and water.
The third is shelter ,and is also very important depending on your environment. In this article, we will be primarily discussing survival food and its importance to your food storage plan.
Survival food can come in a variety of different solutions but usually in a form called MRE (Meals Ready to Eat). These packets are made to meet all of the daily vital nutrient needs and can be eaten on the spot without flame or preparation.
MREs are waterproof and are made to endure the roughest environments. In fact ,they were originally designed for our troops on the front lines of WWII and since have been the staple meal for many military men since.
Presently they are used by hunters, campers, and in survival and disaster kits worldwide.. MRE packages are typically a little bland tasting.
One alternative is using freezes dried fruits and vegetables. However, to be considered an alternative they must be packaged in food storage grade pouches meant to be highly resistant to the elements.
Freeze dried foods are chalk full of natural nutrient and minerals and ours are always organic. Emergency survival food is a different kind of food than your long-term food storage.
For one, it is engineered to be light and portable. Second, it can be opened and eaten without preparation.
Lastly long-term food storage is typically meant to be a substitute for daily food needs in case of long-term food shortages. Survival foods are designed to be taken with you in the event of evacuations and other local emergencies and last up to 72 hours.
One should plan to have enough food to support every member of the household for at least 72-hours. This is usually enough time to evacuate and find another source of food.
In case of emergency having a 72-hour food kit can mean the difference in survival. It is important that you store this food in a different place than your other food storage.
It should be stored above ground level in case of floods or mud slides. It should be consolidated in a backpack, duffel bag or any other easy to carry case, in the event you have needed to make a quick exit.
However, be mindful that it is stored in an area that doesn't get too cold or too hot and in an accessible place to be quickly grab and taken in case of a true emergency. The kitchens, coat closets, and pantries are great places to store your survival food.
Almost all food contains bacteria. Some of these bacteria can cause food poisoning.
If food is not stored properly, the bacteria in it can multiply to dangerous levels. Beware of the temperature danger zone.
Bacteria grow and multiply fastest in the temperature danger zone of between 5 degrees Celsius and 60 degrees Celsius. It is important to ensure that food spends the minimum possible time in this temperature range.
Put hot food into shallow dishes or smaller portions to help cool the food as quickly as possible. Don't put hot food into the refrigerator.
Wait until it has reached room temperature before putting it in the fridge. Food should be cooled to room temperature within four hours.
Take special care with high risk foods. Certain types of food provide a particularly good environment for the growth of food-poisoning bacteria.
These 'high risk foods' should be kept out of the temperature danger zone for long periods. They include: meat, poultry (chicken, turkey etc.), dairy products, eggs, small goods, and seafood.
Food that comes in packages, jars and cans can become high risk after you open it. Never refreeze thawed food.
While frozen food is thawing, the food poisoning bacteria in it start to multiply. If the food is refrozen, the bacteria do not die.
They are still there when the food is thawed again. When you re thaw the food, it is likely to have higher levels of food-poisoning bacteria.
It is important to make sure the bacteria in raw food do not contaminate other food that will not be cooked again. Always store raw food beneath cooked food, to avoid liquids dripping down and contaminating the cooked food.
Choose strong, non-toxic food storage containers. Make sure your food storage containers are in good condition and only use them for storing food.
If you learn how to properly care for and store your emergency food, it will be there to keep you alive when you need it. Be prepared, and there is no need to dear the future.
The third is shelter ,and is also very important depending on your environment. In this article, we will be primarily discussing survival food and its importance to your food storage plan.
Survival food can come in a variety of different solutions but usually in a form called MRE (Meals Ready to Eat). These packets are made to meet all of the daily vital nutrient needs and can be eaten on the spot without flame or preparation.
MREs are waterproof and are made to endure the roughest environments. In fact ,they were originally designed for our troops on the front lines of WWII and since have been the staple meal for many military men since.
Presently they are used by hunters, campers, and in survival and disaster kits worldwide.. MRE packages are typically a little bland tasting.
One alternative is using freezes dried fruits and vegetables. However, to be considered an alternative they must be packaged in food storage grade pouches meant to be highly resistant to the elements.
Freeze dried foods are chalk full of natural nutrient and minerals and ours are always organic. Emergency survival food is a different kind of food than your long-term food storage.
For one, it is engineered to be light and portable. Second, it can be opened and eaten without preparation.
Lastly long-term food storage is typically meant to be a substitute for daily food needs in case of long-term food shortages. Survival foods are designed to be taken with you in the event of evacuations and other local emergencies and last up to 72 hours.
One should plan to have enough food to support every member of the household for at least 72-hours. This is usually enough time to evacuate and find another source of food.
In case of emergency having a 72-hour food kit can mean the difference in survival. It is important that you store this food in a different place than your other food storage.
It should be stored above ground level in case of floods or mud slides. It should be consolidated in a backpack, duffel bag or any other easy to carry case, in the event you have needed to make a quick exit.
However, be mindful that it is stored in an area that doesn't get too cold or too hot and in an accessible place to be quickly grab and taken in case of a true emergency. The kitchens, coat closets, and pantries are great places to store your survival food.
Almost all food contains bacteria. Some of these bacteria can cause food poisoning.
If food is not stored properly, the bacteria in it can multiply to dangerous levels. Beware of the temperature danger zone.
Bacteria grow and multiply fastest in the temperature danger zone of between 5 degrees Celsius and 60 degrees Celsius. It is important to ensure that food spends the minimum possible time in this temperature range.
Put hot food into shallow dishes or smaller portions to help cool the food as quickly as possible. Don't put hot food into the refrigerator.
Wait until it has reached room temperature before putting it in the fridge. Food should be cooled to room temperature within four hours.
Take special care with high risk foods. Certain types of food provide a particularly good environment for the growth of food-poisoning bacteria.
These 'high risk foods' should be kept out of the temperature danger zone for long periods. They include: meat, poultry (chicken, turkey etc.), dairy products, eggs, small goods, and seafood.
Food that comes in packages, jars and cans can become high risk after you open it. Never refreeze thawed food.
While frozen food is thawing, the food poisoning bacteria in it start to multiply. If the food is refrozen, the bacteria do not die.
They are still there when the food is thawed again. When you re thaw the food, it is likely to have higher levels of food-poisoning bacteria.
It is important to make sure the bacteria in raw food do not contaminate other food that will not be cooked again. Always store raw food beneath cooked food, to avoid liquids dripping down and contaminating the cooked food.
Choose strong, non-toxic food storage containers. Make sure your food storage containers are in good condition and only use them for storing food.
If you learn how to properly care for and store your emergency food, it will be there to keep you alive when you need it. Be prepared, and there is no need to dear the future.