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When preparing for an emergency, where should I keep my canned food?

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Canned food should always be stored in cool and dry places, but not too cold or else they will freeze. In case that they freeze, it can cause them to spoil.

Posted on Jan 10, 2013


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1 Answer

Are energy bars considered prepared foods?

Yes. Prepared foods are all kinds of food that have been packed and sold in a way that makes it quick and easy to consume them

Oct 13, 2013 | Cooking

3 Answers

Is it true that Prepared Foods are unhealthy?

Not necessarily all prepared foods are unhealthy but many prepared and ready-to-eat foods contain a very high amount of sodium, that helps to enhance flavor and hide the unpleasant taste that some prepared foods might have. Moreover most convenience foods are high in fats, preservative and additive content rather nutritional values.

Jul 15, 2013 | Cooking

4 Answers

At what stores can I find emergency food?

If you are really looking for emergency food or as most call (Prepers) then I highly suggest the LDS Cannery. Not only do they sell good storage foods they also sell the supplies and can give you a idea on what and how to store foods.

Feb 04, 2013 | Home

3 Answers

Where can I buy emergency foods online?

I buy my emergency food from these two websites: and They offer many different deals and different types of food from chicken, pasta, cereals, high energy bars, and more.

Feb 04, 2013 | Home

2 Answers

What kind of food should I have around in case of an emergency?

Canned fruits and meats are excellent to keep for emergency. Also, vegetables that last for a long period of time should be bought for emergencies. These vegetables include potatoes, squash, apples, carrots, and more. Finally, powdered milk and ready to eat cereals are good as well.

Feb 04, 2013 | Home

1 Answer

When preparing for an emergency, what is the best way to store water?

i recommend for you to buy many bottled waters and only open them in case of an emergency. You can also store water in plastic, glass, and fiberglass containers.

Feb 04, 2013 | Home

1 Answer

My neighbor keeps a supply of freeze dried food, but why do you need to stock up on freeze dried food?

No one wants to think about it but you never know. There could be a disaster of some kind that might leave you house bound for a while. Freeze dried food allows you to have emergency supplies to keep you going for a few days just in case!

Aug 13, 2012 | Camping, Backpacking & Hiking

1 Answer

Other than campers, who else uses freeze-dried foods?

Freeze-dried foods are used by many people for various reasons. Campers, hikers and other outdoor enthusiasts use it because the product is so light weight and easy to transport. Astronauts also use these products. Many families also buy freeze-dried foods in order to be prepared for an emergency.

Jul 31, 2012 | Camping, Backpacking & Hiking

2 Answers

What are the classification of food service?

Food Service Establishment Classifications

Class I: is a food service establishment with commercially prepackaged foods and/or hot or cold beverages only. No preparation, cooking or hot holding of potentially hazardous foods is included except that commercially precooked foods may be heated and served in the original package within four (4) hours.

Class II: is a food service establishment using cold or ready-to-eat commercially processed food requiring no further heat treatment and/or hot or cold beverages. No cooking, heating or hot holding of potentially hazardous foods is included, except that commercially packaged precooked foods may be heated and served in the original package within four (4) hours and commercially precooked hot dogs, kielbasa, and soup may be heated if transferred directly out of the original package and served within four (4) hours.

Class III: is a food service establishment having on the premises exposed, potentially hazardous foods that are prepared by hot processes and consumed by the public within four (4) hours of preparation.

Class IV: is a food service establishment having on the premises exposed, potentially hazardous foods that are prepared by hot processes and held for more than four (4) hours prior to consumption by the public.

Jul 09, 2011 | Computers & Internet

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