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Frequently Asked Questions

1. What are your shipping charges?
When shipping to the contiguous 48 states the shipping charges for your entire order are as follows:

$0	to	$60	$6 S&H
$60.01	to	$120	$9 S&H
$120.01	and above		$12 S&H

Hawaii, Alaska, APO and FPO addresses have additional shipping. Please call us at 1-800-999-1863 or 1-801-222-9596 or email us at sales@beprepared.com with your order and we will give you a quote.

2. What is your shipping time?
The majority of orders ship out from our warehouse within 4-5 business days. However, there may be extenuating circumstances that cause an order to ship outside that time period. If you have any questions or concerns about getting your order within a certain time frame, please call us and we will do our best to help.

3. Who will deliver my order?
The majority of orders are shipped through FedEx. Exceptionally large orders may be shipped through another common carrier. The US Postal Service is also used on occasion.

4. Can you ship to my PO Box?
Since most orders are shipped through FedEx we are unable to send orders to a PO Box. However, if there are extenuating circumstances please call us.

5. How do I qualify for free shipping?
When the minimum quantity of any group item is ordered, then your entire order qualifies for free shipping.

6. Can you email me a tracking number when my order ships?
If you have given us your email our system will automatically send an email.

7. Do you ship outside the United States?
Currently we do not ship outside the United States. Please send us your name and address and we will keep it on file for when we do ship outside the United States. Please check back in the future, we desire to serve our customers better.

8. Do you mail catalogs outside the United States?
Currently we do not mail catalogs outside the United States. We would though, like your name and address if you do live in Canada or other countries. When the day comes that we can deliver to those locations we will let you know. You are welcome to purchase and have your order shipped to the 48 States and work your own shipping into your country. You can view most of our products that we carry on our web site www.beprepared.com.

9. What methods of payment do you accept?
Whether you order through the mail, phone in your order, or order over the internet, you can always use personal checks, money orders or a credit card (Visa, MasterCard, American Express or Discover) to pay for your order.

10. When will my credit card be charged for my order?
Your credit card will be charged when your order is shipped. You will only be charged for the items that ship. In the rare event that we have backordered items that did not ship with the original order your credit card will be charged for those items when they ship.

11. I'm not a Group Leader; can I still order the group specials?
Yes. Anyone can order the group specials; however, to take advantage of the special pricing, the minimum quantity of the product must be ordered.

12. How do I become a group leader?
If you are interested in becoming a Group Leader please call our friendly customer service representatives to sign up. We will be happy to explain the group program to you and answer any questions you may have.

13. If I order large quantity of an item can I get a discount?
When requesting a quantity discount please contact us via phone, mail or email and let us know what item you are interested in and an estimated quantity you expect to purchase. We will then determine a price for the item and give you a quantity bid.

14. If I find an old catalog, can I order from it?
If the product is still available feel free to order it. However, there may have been some price changes from when the catalog was originally issued. We will let you know about these when you order.

15. What kind of guarantee/warranty do you offer on your products?

30-Day Unconditional Satisfaction Guarantee
We want you to be happy with our products. If anything you purchase from us fails to meet your expectations, please call us. We will make it right with you! We are also confident you won't find a better deal anywhere else within 30 days of your purchase. If you find the same product anywhere else for less, let us know and we'll match the price and give you a gift certificate toward your next purchase in the amount of the difference.

One-Year Warranty
On Non-food products we give a one-year warranty from the day of delivery on defects in material and workmanship. Many products contain a manufacturers warranty to cover them, please call us to determine how to take advantage of these warranties when needed. If you need to return a product a return authorization number is needed. Please call us.

Our mission statement is: "To help people prepare. To serve our customers, fellow employees, business associates, etc. in exactly the same way we would want to be served. To use the resources that we have been given to serve, build, and inspire our community."

16. What is the shelf life of your foods?
We hope the following information will help you in determining the shelf life of your food.

Factors That Determine Shelf Life in Food Storage
Some of the most commonly asked questions about food storage are, "How long will my food stay fresh on my shelf?" and "When should I throw my food away?" These are very relevant questions when maintaining your food storage.

The following information is from "Food Storage Cooking School, Use It or Lose It" by Rebecca Low, USU Extension Home Economist and Deloy Hendricks, Nutrition and Food Science Specialist at Utah State University. This information is essential for making a wise decision concerning rotating your food storage.

Quality of Stored Foods
Safety should be the first concern when deciding to use older food storage. Food that is not safe to eat in normal circumstances will continue to be unsafe even during an emergency. Quality then becomes the second consideration of food storage. Quality is defined by texture, color, taste, and odor. If the individuals intended to consume the food cannot get it past their nose and mouth the items stored will be of no benefit to them. As food ages the quality will continue to decrease making it more and more unacceptable. Texture will become softer, color will darken, taste will intensify in some foods (like honey) and decrease in others (like spices), and the smell will change. Changing odor should not be confused with a spoiling odor. Sometimes the undesirable characteristics of old food may be camouflaged by the way the food is prepared-adding spices, pureeing, combining with another food, etc…Because quality deteriorates over time, it is important to select high quality food products for storage in the first place. If the food is unacceptable in quality now, discard it. Time does not improve quality of food.

Nutritional Value of Stored Foods
Sugar is the only item stored that is almost purely one chemical compound (sucrose). All other foods are various blends of minerals, carbohydrates, proteins, lipids (or fats), vitamins, and water. Since nutrients in foods deplete at various rates and amounts, it is recommended to store (and eat) a variety of foods. When considering nutrient loss in a specific food item it is best to consider the primary nutrient(s) that food was stored for in the first place.

• A. Minerals and carbohydrates change very little in stored foods. While there are small changes, they are biologically insignificant. So in other words, if a food is stored primarily for its mineral and carbohydrate content, nutrition will be little affected by age and adverse storage condition.
• B. Proteins change in the way they react in a recipe. For example, old wheat flour will not rise when used in bread because the ability of the protein to form gluten has been destroyed.
• C. Fats undergo enzymatic changes, or oxide (become rancid) creating off odors and flavors. The higher the fat content the shorter the life and vitality of the food.
• D. Vitamins are susceptible to destruction by heat, light, and oxidation. Some foods have high levels of particular vitamins and can still provide needed daily supply even after loss due to age. For example, tomatoes stored 4 years lose 10%-%20 of their vitamins A and C. However tomatoes contain so much more of both of these vitamins that even when stored for several years they still have much higher vitamin content than other foods (such as fresh applesauce). A good rule of thumb is to eat a variety of foods.

The above noted nutritional scientists made an important statement, "Minerals and carbohydrates change very little in stored foods." What great information, this means there can be value in old food storage! It may not taste the best, look the best, but it may keep you alive. Some nutritionists believe that your body stores vitamins, proteins, and fats up to three months, which would make stored minerals and carbohydrates valuable! Ultimately you will need to make the decision when to throw your food away, but it may be wise to keep old food storage until you have new to replace it.

Emergency Essentials has used the phrase, "best if used in 5 years." We feel comfortable with this counsel. If you want the best nutrition, taste, color, odor, and overall quality then simply keep your food as cool, dark and dry as possible and rotate your food within 5 years. By rotate we mean actually using your food storage as part of your daily diet. This will help you become adapted to your wheat, beans, or any food that is part of your program.

Keep in mind these important factors that influence the life and nutrition of your food.

• Oxygen
• Moisture
• Temperature
• Form of packaging
• Protection from insects, rodents, and chemicals
  
  
• Oxygen. This bountiful element is the key ingredient in oxidation; a process that adversely changes the chemical properties of food. To preserve food, oxygen must be removed. Airtight containers help, but very few are 100% effective. The best solution is to use a small, safe, chemical-filled packet called an oxygen absorber, which, when used correctly, will remove up to 99.5% of oxygen from storage containers.
• Moisture. Generally, the higher the moisture content in the product, the shorter its life. Moisture allows bacteria and mold to grow, causing food to turn rancid more quickly. Moisture breaks down food. The warmer the water the faster the breakdown.
• Temperature is one of the most important factors in determining shelf life. A general rule is the lower the temperature the longer the shelf life. Storing your food in the garage with a room temperature of 90 degrees during the day and 50 degrees at night is very hard on your food storage and will cut your shelf life tremendously. In addition to storing your food cool and dry, it is also important to keep a stable temperature. Fluctuating temperatures can cause your food to deteriorate over time. Optimal storage recommendations include storing your food in a cool, dry, dark area with a constant temperature between 50 and 60 degrees. We realize that is not always achievable, so we suggest storing your food as close to the optimal recommendation as possible. In short, store your food in a cool, dark, and dry environment.
• The type of packaging can drastically affect shelf life of food. Food should only be stored in food-grade containers. These containers do not contain any hazardous chemicals and are safe for storing food even for long periods of time. Containers not approved for food use include trash or garbage bags, paint cans, and industrial plastics that have been used or designed for non-food purposes. Oxygen absorbers are essential for long-term shelf life. It is recommended to have food packaged in either a #10 can or metalized food grade plastic bag with an oxygen absorber. This process is sometimes referred to as "nitrogen packed" because once the oxygen is removed all that remains is nitrogen.
• Protection from insects, rodents, and chemicals is especially important when deciding how to store your supplies. Food grade containers such as #10 cans and metalized food storage bags are great for storing food. Quality #10 cans are double enamel coated inside and out, so they will not rust. The metal and enamel coating protects food from insects and rodents because they cannot smell the food through the can. Metalized food storage bags are similar to the #10 cans in their ability to protect food from insects and rodents. It is important to remember to not store your food storage near any chemicals including household cleaners.

A study was performed at Utah State University in Logan, Utah. The quality of dehydrated non-fat milk was tested at different storage conditions. Here are some of the results.

• Nonfat dry milk stored at 90 degrees F began to develop "off flavors" by 6 months and considered unacceptable (oxidized and stale) after 2 years.
• Nonfat dry milk stored at 70 degrees F was considered unacceptable (oxidation and stale) after 4 years.
• Nonfat dry milk stored at 50 degrees F resulted in minimal flavor changes after 52 months (4 1/3 years).

This study is just one example of the effects that time have on food storage items. Every food is different and the shelf life can vary depending on storage conditions. We suggest marking the date on your food before putting it in storage, incorporate it into your diet, keep it cool, dark and dry and remember, "food is best if used within 5 years."

We hope this information has helped you to understand some of the basics in storing food.