Food | Water
Food
When a disaster occurs, you might not have access to food, water and electricity for days, or even weeks.
- Store at least a three-day supply of non-perishable food.
- Store food items that are familiar, rather than buying special emergency food.
- Consider any dietary restrictions and preferences you may have.
- Ideal foods are: Shelf-stable (no refrigeration required), low in salt, and do not require cooking (e.g. canned fruit, vegetables, peanut butter, jam, low-salt crackers, cookies, cereals, nuts, dried fruit, canned soup or meats, juices and non-fat dry milk).
- Mark a rotation date on any food container that does not already have an expiration date on the package.
- Pack a manual can opener and eating utensils.
- Include baby food and formula or other diet items for infants or seniors.
- Store the food in airtight, pest-resistant containers in a cool, dark place.
- Most canned foods can safely be stored for at least 18 months.
- Low acid foods like meat products, fruits or vegetables will normally last at least 2 years.
- Use dry products, like boxed cereal, crackers, cookies, dried milk or dried fruit within six months.
- After a power outage, refrigerated food will stay cold longer if you keep the door closed. Food should generally be consumed within 4 hours. Food in the freezer will normally remain safe for 2 days.
Examples of non-perishable foods are:
- Ready-to-eat canned meats, fruits and vegetables
- Protein or fruit bars
- Dry cereal or granola
- Peanut butter
- Dried fruit
- Nuts
- Crackers
- Canned juices
- Non-perishable pasteurized milk
- High energy foods
- Vitamins
- Food for infants
- Comfort/stress foods
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Water
In a disaster, water supplies may be cut off or contaminated. Store enough water for everyone in your family to last for at least 3 days.
- Store one gallon of water, per person, per day. This amount will be adequate for general drinking purposes. Three gallons per person per day will give you enough to cook and for limited personal hygiene. Do not forget to plan for your pets.
If you store tap water:
- Store water in food grade plastic containers, such as clean 2-liter soft drink bottles. Heavy duty, reusable plastic water containers are also available at sporting goods stores.
- Replace water at least once every six months.
- If you buy commercially bottled “spring” or “drinking” water:
Keep water in its original container, and don’t re-store a bottle once it’s been opened. - Label bottles with their replacement date, and store in a cool, dark place.
- Replace water at least once each year.
Treating water after the disaster:
If you run out of stored drinking water, strain and treat water from your water heater or the toilet reservoir tank (except if you use toilet tank cleaners.) You cannot drink swimming pool or spa water, but you can use it for flushing toilets or washing. Treatment process:
- Treatment process:
Begin by straining any large particles of dirt by pouring the water through a couple of layers of paper towels or clean cloth. Next, purify the water one of two ways: - Boil – bring to a rolling boil and maintain for 3-5 minutes. To improve the taste, pour it back and forth between two clean containers to add oxygen back.
- Disinfect – If the water is clear, add 8 drops of bleach per gallon. If it is cloudy, add 16. Shake or stir, then let stand 30 minutes. A slight chlorine taste and smell is normal.
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