Saturday, March 7, 2009

Where Should You Put Your Food Storage

I get this question all the time.  

In a nutshell, drier, cooler and the more constant the temperature, without freezing, the better.  

I did find this excellent publication from Utah State University.  I will break it up and post sections at a time.  


The storage area should be located where the average temperature can be kept above 32°F and below 70°F.

1.   The storage area should be dry (less than 15% humidity), and adequately ventilated to prevent condensation on packaging material.

         3.   Food should not be stored on the floor. It is a good idea to have the lowest shelf 2-3 feet off the floor in flood prone areas.

      4.  Shelves should be designed so that a simple rotation system can effectively allow the oldest food to be used first and the newest food to be held within the shelf-life period.

      5.  When designing and building a food storage, do it to minimize areas where insects and rodents can hide.  As practical, seal all cracks and crevices.  Eliminate any openings whick insects or rodents may use to gain entrance to the storage area.

6.  Electrical equipment such as freezers, furnaces and hot water heaters should not be housed in the storage area.   These appliances produce heat, unnecessarily increasing storage temperatures.

7.  Insulation of the storage area from other areas of the house will effectively reduce the average yeaarly temperature of the food.

    The cooler your storage, the longer the food will maintain quality.


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