Food Storage & Safety

Pantry Essentials

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• Rice & Grains: Store in airtight containers in a cool, dry place. White rice lasts 2 years; brown rice lasts 6 months unless refrigerated or frozen.

• Pasta: Store in original packaging if unopened; transfer to airtight containers after opening. Shelf life: 1-2 years.

• Canned Goods: Store in a cool, dry place. Shelf life: 1-5 years.

• Flour & Baking Supplies: Airtight containers are key! All-purpose flour lasts 1 year; whole wheat flour lasts 6 months.

• Spices: Store away from heat, light, and moisture. Ground spices last 1-3 years; whole spices 3-4 years.

• Nuts & Seeds: Store in the fridge or freezer for longer freshness. Shelf life: 6 months in pantry, 1 year in fridge.

Backpack Meal Safety

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• Choose sealed, shelf-stable items like fruit cups, granola bars, and nut butter. Label foods with expiration dates.

Emergency Food Storage

• Stock up on canned goods, dried fruits, and water. Store supplies in a cool, dry place. Rotate items regularly.

Allergen Safety

• Store allergen-free foods in designated containers. Clean all surfaces thoroughly to prevent cross-contamination.

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Safe Temperatures

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• Cold foods: 40°F or below. Hot foods: 140°F or above. Discard food left out for over 2 hours.

Proper Hand Washing

• Wash hands for 20 seconds before and after handling food.

Cross-Contamination Prevention

• Use separate cutting boards for meat and produce. Clean all utensils thoroughly.

Cooking Temperatures

• Poultry: 165°F | Ground Meat: 160°F | Seafood: 145°F | Leftovers: 165°F

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Quick Guide for Teens

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• A simplified guide for teens living in temporary housing with practical tips on food storage in mini-fridges, microwave safety, and how to read expiration dates.

• Include a "Fast & Safe Cooking Tips" printable guide for added convenience.