Food and Cooking Base

Choose familiar foods that need no cooking; allow for allergies and diets.

Check it works with the tins you store.

Keep portable food that suits the household.

Keep suitable alternatives for allergies or dietary requirements. Only needed where relevant: special dietary needs.

Use oldest stock first and replace items before expiry.

Useful for a longer disruption if sufficient safe water and cooking are available.

Protect stock from moisture and pests.

Plan meals realistically, including water and fuel requirements.

Only use outdoors in a safe location and as instructed; never in a home, tent or enclosed area. Only needed where relevant: safe outdoor cooking space.

Store only permitted quantities safely and follow supplier instructions. Only needed where relevant: stove owners.

Keep a compatible lighter or igniter away from children. Only needed where relevant: stove owners.

Choose a stable pot compatible with the stove. Only needed where relevant: stove owners.

Use items you already own where practical.

Allow for cleaning when water is limited.

Keep food preparation hygienic.

Include washing-up liquid and a clean cloth.

Useful if hot food can be prepared safely.

Know when chilled food must be discarded; check Food Standards Agency advice.

Start with familiar foods rather than a separate cupboard nobody uses.

Consider allergies, preferences and the needs of everyone who shares your home.

Choose an appropriate place for each item and keep packaging information.

Review supplies as part of your usual kitchen routine.

Update your supplies when household needs or routines change.