Week 4 preparedness
Store what you eat - eat what you store
date and rotate as you go!
Successful food storage depends on several factors;
*easy access - organized for quick meal preparation and inventory check
*well ventilated - never store on cement floor, use a crate under wheat buckets...
*cool (best at 40-60 F) - dark - dry - clean
*proper containers - heavy non-toxic plastics, mylar, metal or glass with tight fitting lids
*rotation - organized with dates to minimize flavor loss and spoilage
*quality & variety - for nutrition and appetite
