Tips given on food storage program A personal emergency preparedness program is a good idea, but sometimes we make food storage harder than it really is, said JoAnn Mortensen, USU Extension home economist from Salt Lake County. Here are some tips on the task of food storage from Utah State University researchers that might help simplify your personal emergency preparedness program. Store what you use and use what you store. The common sense approach to food storage is to take an inventory of what you are currently eating at home and store what you like to eat. However, common sense also tells you that your storage space is probably limited, so you will want to store some basics that take up the least amount of space. The basics can be any combination of food you like so long as it is nutritionally balanced and you can use your storage foods in your current daily meals. This includes foods such as wheat, nonfat dry milk, sugar, yeast, oil, salt, canned fruits and vegetables. h Commercially prepared foods are fine so long as you use them in your diet now. Take a quick inventory of how much you eat weekly. You are the real expert on how much food you eat. Simply take an inventory of how much food is used from your groceries, first on a daily basis, then weekly and monthly. According to USU food storage researcher Deloy Hendricks, 1,600 calories can be provided by one pound of dry food products. These food products include sugar, flour, wheat, rice, beans, dehydrated fruits or vegetables and non-fat dry milk. Inspect the quality before you buy. It makes sense to store high-quality food in the first place, but sometimes you may unknowingly buy poor quality food for storage because you can't see through a metal can. As a result, you may be buying whole wheat that is shriveled and broken rather than whole and plump or dehydrated foods that can also be shriveled or have poor color. Ask to see a sample before you buy. Use food-grade containers. Use only moisture- and puncture-proof, airtight air-tight containers. This nixes garbage cans, plastic garbage can liners and empty paint containers. Store food in a cool, dry place. Shelf-life of food products depends on storage temperature. For example, non-fat dry milk will remain at good quality condition for at least two years if stored at temperatures of 70 degrees or below. However, if the same milk is stored at 90 degrees for only six months, you won't be able to get it past your nose. Rotate food regularly. Rotating your food regularly ensures the freshest and highest quality of food at all times. It is recommended that you use up and replenish your complete food supply every 12 to 18 months. Throw out food with signs of spoilage. Spoilage signs for canned goods include bulging bulg-ing lids and the spurting of liquid as you open the can.