Be Prepared for Emergencies
creating a 3-day food/water supply
By Susan Mills-Gray , Nutrition &
Health Specialist,
University of Missouri Extension
Food storage is part of being prepared for
emergencies and natural disasters. Individuals and
families can eliminate some stress, worry and
inconveniences by planning for emergency food needs. How
much and which foods to store will depend on the members
of your household, your preferences, special health
conditions, ability to use the food in an emergency, and
space for storage. Planning for short-term emergency
food needs may be as simple as increasing quantities of
some staple foods and non-perishable foods that you
normally would use.
A three day emergency preparedness kit will be useful
for most situations. Gathering the essential items that
could be needed and putting them in one location will
help you and your household through the worst days of an
emergency. Tips include:
- Keep canned foods in a dry place where the
temperature is cool.
- Store boxed food in tightly closed plastic or
metal containers to protect from pests and to extend
its shelf life.
- Throw out any canned good that becomes swollen,
dented, or corroded.
- Use foods before they go bad, and replace them
with fresh supplies.
- Place new items at the back of the storage area
and older ones in the front.
- Change stored food and water supplies every six
months. Be sure to write the date you store it on all
containers.
- Re-think your needs every year and update your kit
as your family needs change.
- Keep items in airtight plastic bags and put your
entire disaster supplies kit in one or two
easy-to-carry containers, such as an unused trashcan,
camping backpack, or duffel bag.
The food supply needs to be non-perishable; select
foods that require no refrigeration, minimal or no
preparation or cooking, and little or no water. If you
must heat food, pack a can of sterno. Select food items
that are compact and lightweight. Tips include:
- Ready-to-eat canned meats, fruits and vegetables
- Canned juices, milk, soup (if powdered, store
extra water)
- Staples -- sugar, salt, pepper, condiments, spices
- High energy foods: peanut butter, jelly, crackers,
granola bars, trail mix
- Foods for infants, elderly persons or persons on
special diets (for example, diabetics or those with
allergies)
- Comfort/stress foods -- cookies, hard candy,
sweetened cereals, lollipops, instant coffee, tea bags
- Supplements -- Vitamin/minerals, calcium, fish oil
Make sure you have a can opener, scissors or knife
for cutting open foil and plastic pouches, and
disposable plates, cups and utensils. Pack all these
items in plastic bags (zipper closures work well) to
keep them dry and as airtight as possible. Keep a list
of dates when food items need to be inspected and
possibly rotated (used and then replaced with newly
purchased items).
Water is also a crucial part of this three-day
supply. The following is the latest recommendations:
- To prepare safest and most reliable emergency
supply of water, it is recommended you purchase
commercially bottled water. Keep bottled water in its
original container and do not open it until you need
to use it.
- If you choose to use your own storage containers,
choose two-liter plastic soft drink bottles.
Thoroughly clean the bottles with dishwashing soap and water, and rinse completely so there is no residual soap. Sanitize the bottles by adding a solution of 1 teaspoon of non-scented liquid household chlorine bleach to a quart of water. Swish the sanitizing solution in the bottle so that it touches all surfaces. After sanitizing the bottle, thoroughly rinse out the sanitizing solution with clean water.
Fill the bottle to the top with regular tap water. If the tap water has been commercially treated from a water utility with chlorine, you do not need to add anything else to the water to keep it clean. If the water you are using comes from a well or water source that is not treated with chlorine, add two drops of non-scented liquid household chlorine bleach to the water. Tightly close the container using the original cap. Be careful not to contaminate the cap by touching the inside of it with your finger. Place a date on the outside of the container so that you know when you filled it. Store in a cool, dark place. Replace the water every six months if not using commercially bottled water.
- Do not use plastic jugs or cardboard
containers that have had milk or fruit juice in them.
Milk protein and fruit sugars cannot be adequately
removed from these containers and provide an
environment for bacterial growth when water is stored
in them. Cardboard containers also leak easily and are
not designed for long-term storage of liquids. Also,
do not use glass containers, because they can break
and are heavy.
- Store one gallon of water per person per day. A
normally active person needs to drink at least two
quarts of water each day. Hot environments and intense
physical activity can double that amount. Children,
nursing mothers, and ill people will need more.
For more information contact your local University of Missouri Extension Center in Harrisonville at 816.380.8460 or this faculty member directly at mills-grays@missouri.edu
Sources: University of Missouri Extension, American Red Cross, FEMA, University of Georgia Extension.
Last update: Tuesday, May 05, 2009
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