How much extra food should a newly opened facility maintain in storage?

The recommendation for a newly opened facility to maintain three extra days of food in storage is grounded in the principles of food safety and supply chain management. This guideline ensures that the facility can effectively handle unforeseen circumstances such as supply chain disruptions, increased demand, or unexpected events that could affect food availability.

Having three additional days of food allows for a buffer that can help the facility continue operating smoothly without compromising the quality of service or the health of the individuals it serves. It strikes a balance between ensuring preparedness without overstocking, which could lead to waste or spoilage. This approach allows the facility to remain responsive and resilient in the face of challenges, ultimately contributing to better operational stability.