Keep food in a dry, cool spot—out of the sun, if possible.
Wrap perishable foods, such as cookies and crackers, in plastic bags and keep them in sealed containers.
Empty opened packages of sugar, dried fruits and nuts into screw-top jars or airtight cans to keep them fresh and unspoiled.
Canned goods that have become swollen, dented or corroded.
Fatty, high-protein or salty foods when your water supply is low.
Keep your hands clean — it's one of the best ways to keep from getting sick. If soap and running water are not available, use alcohol-based hand gels or wipes to clean hands.
Inspect all food for signs of spoilage before use. Throw out perishable foods, such as meat and poultry, that have been left out at room temperature for more than 2 hours.
Eat salt-free crackers, whole grain cereals and canned foods with high liquid content if your water supplies are low.
If there's a power outage, eat food in the refrigerator first, the freezer next, and finally from your stored supplies. In a well-filled, well-insulated freezer, foods will usually still have ice crystals in their centers (meaning foods are safe to eat) for at least two days.
Replace your stored food on a regular basis
Within six months, use
Dry, crisp crackers.
Within one year, use
Canned, condensed meat and vegetable soups.
Canned fruits, fruit juices and vegetables.
Hard candy and canned nuts.
Ready-to-eat cereals and uncooked instant cereals.
In proper containers and conditions, the following can be stored indefinitely