Link phrase in the Food Storage Inventory

Aug 6th, 2022
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How to link phrase in the Food Storage Inventory

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in this video im going to go through everything you would need to know to set up a food store supply that would provide enough for one person for one year and it could last up to 25 years properly stored ill cover the specific food and storage items you should buy where i bought these items how to properly store them and where to store them all by the end of this video youll have all the information youll need all the guesswork its going to be removed ive worked with a consultant on this video that has been prepping since the 1970s and she shared a lot of lessons shes learned over the years while storing food that well cover in this video ill provide a link to my website in the description comment section below where i have everything well cover including spreadsheets and other important information youll need so dont feel like you need to write everything down as i go through this now i realize it can feel a bit overwhelming when you start theres a lot to do and a lot to

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The most basic rule must be always followed: store raw products below, never above, your cooked or ready-to-eat products. Keep foods 4C (39F) or colder, the safe temperature for refrigerated storage.
Such practices date to prehistoric times. Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals. Advances in packaging materials have played an important role in modern food preservation.
DIFFERENT WAYS TO DO YOUR KITCHEN INVENTORY Use a paper checklist/inventory and put it in a plastic page protector. Use a paper checklist/inventory on a clipboard in the pantry. If you dont like to do it old school and prefer to work on your laptop or tablet, use a digital spreadsheet in a program like Google Sheets.
Perishable items: Food, plants, and other perishable items should not be stored in a storage space, as they can attract pests and rodents and can quickly spoil. Hazardous materials: Chemicals, explosives, gasoline, and other hazardous materials are not allowed in most storage spaces, as they can pose a safety risk.
Summary Keep high-risk food at 5 C or below or above 60 C to avoid the temperature danger zone and food poisoning. Store raw foods below cooked foods. Store food in suitable, covered containers. Avoid refreezing thawed foods. Check and observe the use-by dates on food products. Take special care with high-risk foods.
Shelves should be ordered from lowest cooking temperature to highest, going down. This is done to prevent juices or other liquids from higher temperature cooking foods from contaminating foods that wont docHub that temperature.

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