Food
Build a Food Supply Your Household Can Use
Begin with foods your household already eats. Consider dietary needs, available storage space and how you would prepare meals if electricity or your usual cooking equipment were unavailable.
Check what you have before buying more. Build your supply gradually, choose manageable quantities and make rotation part of your everyday routine.
Your first goal is a practical food plan that fits your household and budget.
Start With a Practical Food Plan
- Check your current supply. List foods you already have, their quantities and the meals you could make with them.
- Plan an initial three-day menu. Include household dietary needs and foods that require little or no preparation.
- Account for water and equipment. Identify what each meal needs, including a manual can opener where appropriate.
- Add food gradually. Choose an amount you can afford during regular shopping trips. Expand your supply as space and budget allow.
- Use and replace your supplies. Put earlier-dated items where you will use them first and keep your inventory current.
Choose Foods That Fit Your Plan
Build meals around your household’s preferences, dietary needs and available preparation methods. Include shelf-stable foods you can use during everyday life, along with options that need little or no cooking.
Before adding an item, consider:
- How many usable meals it provides for your household.
- Whether it requires water, cooking fuel or refrigeration after opening.
- Whether everyone who will eat it can safely do so, including people with food allergies.
- Where you will store it and how you will track its use and replacement.
- Whether you have tried it before purchasing a larger quantity.
Specialty emergency foods can supplement your pantry. Compare them with familiar grocery-store options based on ingredients, preparation needs, quantities and cost.
Food Storage Options
• Commercially Canned Foods: Choose foods your household eats and follow the label’s storage and preparation instructions. Include a manual can opener when needed, and plan for refrigeration after opening if the label requires it.
• Dehydrated or Freeze-Dried Foods: Compare ingredients, serving sizes, preparation instructions and storage requirements. Account for any water and cooking needed, and try a small quantity before buying a larger supply.
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• Bulk Grains and Legumes: Choose quantities your household can use and store appropriately. Account for cooking time, fuel and water needs. Packaging options, including Mylar bags, must suit the specific food and storage method.
• MREs (Meals Ready-to-Eat): Packaged meals can offer a convenient option when normal meal preparation is difficult. Check the contents, allergens, storage instructions and date information for the specific product. Follow any included heater instructions.
• Vacuum-Sealed Foods: Removing air can help maintain food quality, but vacuum sealing does not make perishable food safe to store at room temperature. Foods that require refrigeration or freezing still need it. Vacuum sealing does not replace proper canning.
• Root Cellars: Some fruits and vegetables can be stored under carefully managed conditions. Temperature, humidity, ventilation and storage life vary by crop; follow crop-specific guidance before choosing this approach.
• Home Canning: Home canning requires tested recipes, suitable equipment and the correct processing method for each food. Follow current USDA or National Center for Home Food Preservation instructions, including any altitude adjustments. A sealed lid alone does not establish that food is safe.
Build Your Household Food Plan
FM-004 — Food Preparedness™ brings illustrated lessons, real family scenarios and printable planning tools together to help you organize your household’s food plan.
Keep Your Supplies Organized
Looking for a focused tracking tool? Explore our Inventory & Tracking System to help organize your supplies and support your rotation routine.
View the Inventory & Tracking System
