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# 04 - Food Storage Basics - Canned Foods

September 13, 2017

Today it seems like everyone and their brother is jumping on the so-called prepper bandwagon.


Being prepared for emergencies, disasters, or just hard-times seems to be the new thing to do, which is very good. The more prepared we all are for emergencies, the better it will be for all of us.


Just look on YouTube, there are thousands of videos concerning prepping in one form or another. It seems everyone has an opinion and they all seem to be more than willing to share it with you. This is not necessarily a bad thing. The more information we have access to before a disaster happens, the better prepared we can be for it.


Unfortunately because there is so much information available out there with easy access, that also means that there is also a lot of bad information out there.


So what makes my opinion about food safety any better than what "Joe-Bob" down the street may tell you?


In addition to the various first aid, CPR, and wilderness first aid courses that I have taught for many years, another type of class that I also taught are the ANSI-accredited food safety certification courses from ServSafe, the National Registry of Food Safety Professionals, NSF International, and the National Environmental Health Association. 


I am a Certified Professional in Food Safety (CP-FS), am Certified in Comprehensive Food Safety (CCFS), and am a Certified Food Safety Manager. I also taught the Food Manager, Food Allergy Awareness, and HACCP training programs for these organizations.


As you can see, I am extremely well-versed in food safety so I may know just a tad more than "Joe-Bob" down the street on this topic. Plus, my years serving in the Marine Corps taught me to look at things logically, and use a common sense approach to things, which unfortunately, does not seem to be something that is very common for most people to do these days.


When it comes to food storage, there are different types or levels of storage depending on how long it is intended to be stored, and that determines how we have to package and store it.


     Short-Term Storage - Foods that will be consumed immediately or within a few months.


     Mid-Term Storage - Foods that will be consumed within one year.


     Long-Term Storage - Foods that will be stored for longer than one year.


The five things that cause food to degrade or go bad that are oxygen, light, temperature extremes (both high and low), moisture, and pests (rodents & insects). These are the things that we have to guard our food against to preserve it.