After a disaster, it is possible to experience power outages that may persist for a number of days. Prepare by storing canned foods, dry mixes, and other essential items that do not need refrigeration, cooking, water, or special preparation. Remember to have a manual can opener and eating utensils included.
Suggested Emergency Food Supplies
When assembling your emergency food supplies, take into consideration the following factors:
- Store at least a several-day supply of non-perishable food.
- Choose foods your family will eat.
- Remember any special dietary needs.
When choosing emergency food supplies, we recommend considering the following items. It is possible that you already possess many of these items.
- Ready-to-eat canned meats, fruits, vegetables and a can opener
- Protein or fruit bars
- Dry cereal or granola
- Peanut butter
- Dried fruit
- Canned juices
- Non-perishable pasteurized milk
- High-energy foods
- Food for infants
- Comfort/stress foods
Food Safety and Sanitation
If there is no electricity or cold source available, food stored in refrigerators and freezers may become unsafe. Bacteria in food multiply quickly within the temperature range of 40 to 140 degrees Fahrenheit, and eating such foods can lead to severe illness. Thawed food can generally be consumed as long as it is still chilled like a refrigerator. If there are still ice crystals present, it can be refrozen. It is important to keep in mind the phrase “When unsure, discard it.”
Do:
- Keep food in covered containers.
- Keep cooking and eating utensils clean.
- Throw away any food that has come into contact with contaminated flood water.
- Throw away any food that has been at room temperature for two hours or more.
- Throw away any food that has an unusual odor, color or texture.
- Use ready-to-feed formula. If you must mix infant formula use bottled water or boiled water as a last resort.
Don’t:
- Eat foods from cans that are swollen, dented or corroded, even though the product may look safe to eat.
- Eat any food that looks or smells abnormal, even if the can looks normal.
- Let garbage accumulate inside, both for fire and sanitation reasons.
Cooking
In times of emergency, alternative cooking sources such as candle warmers, chafing dishes, fondue pots, or a fireplace can be utilized. However, it is important to note that charcoal grills and camp stoves are intended for outdoor use exclusively. Additionally, commercially canned food can be consumed directly from the can without the need for warming.
To warm up food that is contained in a can:
- Remove the label.
- Thoroughly wash and disinfect the can. (Use a diluted solution of one part bleach to 10 parts water.)
- Open the can before heating.
Managing Food without Power
- Keep the refrigerator and freezer doors closed as much as possible.
- The refrigerator will keep food cold for about four hours if it is unopened.
- Refrigerated or frozen foods should be kept at 40 degrees Fahrenheit or below for proper food storage.
- Use a refrigerator thermometer to check temperature.
- Refrigerated food should be safe as long as the power was out for no more than four hours.
- Discard any perishable food such as meat, poultry, fish, eggs or leftovers that have been above 40 degrees Fahrenheit for two hours or more.
Utilizing dry ice:
- Know where you can get dry ice prior to a power outage.
- Twenty-five pounds of dry ice will keep a 10 cubic foot freezer below freezing for three to four days.
- If you use dry ice to keep your food cold, make sure it does not come in direct contact with the food.
- Use care when handling dry ice. Wear dry, heavy gloves to avoid injury.
Emergency Food Preparation Equipment Needs
In order to be prepared for food preparation and service in an emergency, make sure to have the following equipment available.
- Manual can openers
- Emergency cooking equipment such as hibachi, chafing dishes. Food that tastes better when warm can be heated with candle warmers, chafing dishes or fondue pots. However, raw foods that need to be thoroughly cooked, such as meat, poultry and eggs, must be cooked on a grill or cooking stove that provides a more intense heat source.
- Matches and other necessary supplies for use with emergency cooking equipment
- Disposable food preparation and serving sup-plies (plates, utensils, cookware)
- Bleach
- Plastic dish pans or washing buckets
- Canned heat source
- Food thermometer
Assembling An Emergency Food Supply
When considering what and how much food to store for an emergency, there are various factors that come into play. These factors include the ages and specific dietary requirements of family members, such as infants, pregnant women, and the elderly. The number of individuals in the family, their food preferences, and any special health or diet needs should also be taken into account. Moreover, one should consider their ability and available equipment for food preparation, as well as the space available for storage.
When considering short-term food supplies, it is important to ensure they include adequate amounts of liquids, energy, and accommodations for special diets. As for longer-term plans, priority should be given to maintaining nutritionally balanced everyday meals. If necessary, consider incorporating a daily multivitamin/mineral supplement into the diet.
In terms of emergency food supply, it is advisable to opt for canned goods since glass containers carry the risk of breaking. The following types of canned foods are recommended as suitable choices for a supply.
- Meat, meat products, fish or beans
- Fruits and fruit juices
- Vegetables
- Soups, broths and stews
- Milk
- Bottled water
Canned foods have a nearly unlimited shelf life if they remain undamaged and show no signs of leakage or bulging. However, for the best quality, it is recommended to replace canned goods every 12 to 18 months. It is important to store emergency supplies in a secure location to protect them from insects, rodents, and potential flooding.
Included in the list of recommendations for building an emergency food supply are the following additional items that can be useful.
- Smoked or dried meats like beef jerky
- Juices that are powdered, crystallized, or shelf-stable
- Bouillon cubes, dried “soups in a cup,” or canned soups
- Powdered or canned milk
- Staples like sugar, salt, pepper
- Crackers, Melba toast
- High energy foods like peanut butter, jelly, crackers, nuts, trail mix, dried fruits, granola bars
- Stress foods like sugar cookies, hard candy, sweetened cereals
- Vitamins
- Dried products, such as instant cereals, puddings, juice, rice and potatoes, will require an additional water supply for rehydration.
Other Tips
- When putting together the emergency food supply, choose foods the family normally eats, plus some favorite treats. However, avoid too many high salt foods because they increase thirst.
- Choose foods high in nutrient value.
- Plan food supplies to include at least one balanced meal for each day.
- Select foods that require little or no cooking.
- Think in terms of one-meal servings. Leftovers may be hard or impossible to safely save for later use.
- Don’t forget canned or nonperishable pet foods.
