Crushing Malt too Early

I'm getting ready to do my first all grain this weekend. I'm doing the NB's Cream Ale. I purchased it a little over a month ago. I purchased the grain crushed and just read that you should crush the grain as close to mashing as possible to reduce the amount of oxidation that occurs. I read that it can lead to premature staling. Will this be an issue with malt that has been crushed for over a month?

If its been kept dry, sealed, and cool you'll be fine. I've used 2 month old crushed grains that tasted just fine.

Probably not as long as it has been kept cool and well-sealed.