In the event of a natural disaster such as a tornado, flood, hurricane or blizzard, it is crucial to have safe food and water supplies. Families in disaster-prone areas in Texas can benefit from being prepared, as knowing how to handle food and water safely in the immediate aftermath of the disaster can minimize stress, worry, and inconvenience.
To have a sense of security in the event of a disaster and the resulting loss of basic utilities, it is recommended to store a sufficient quantity of food and water that can last for 3 to 5 days in a compact space. Following a disaster, it is important for storage and shelter locations to be easily reachable. To ensure food safety at all times, refrigerators and freezers should be equipped with thermometers in advance to monitor the temperature.
Prepare an Emergency Food Supply
It is important to have a minimum of a 3-day supply of food ready in case a disaster occurs and the food supply gets disrupted.
– Keep the foods that:
- Have a long storage life
- Require little or no cooking, water, or refrigeration, in case utilities are disrupted
- Meet the needs of babies or other family members who are on special diets
- Meet pets’ needs
- Are not very salty or spicy, as these foods increase the need for drinking water, which may be in short supply
How To Store Emergency Food
When it comes to storing food, there is no need to purchase dehydrated or any other kind of emergency food.
- Check the expiration dates on canned foods and dry mixes. Home-canned food usually needs to be thrown out after a year.
- Use and replace food before its expiration date.
To extend the lifespan of canned or dried foods, it is recommended to store them under specific conditions. The most suitable place would be a cool, dry, and dark environment, with the ideal temperature ranging between 40° to 70°F.
- Store foods away from ranges or refrigerator exhausts. Heat causes many foods to spoil more quickly.
- Store food away from petroleum products, such as gasoline, oil, paints, and solvents. Some food products absorb their smell.
- Protect food from rodents and insects. Items stored in boxes or in paper cartons will keep longer if they are heavily wrapped or stored in waterproof, airtight containers.
Preparing Food
In the event of a disaster or emergency, it can be challenging to prepare food due to the resultant damage to your home and the absence of electricity, gas, and water. However, ensuring the availability of the following items will aid you in safely preparing meals.
- Cooking utensils
- Knives, forks, and spoons
- Paper plates, cups, and towels
- A manual can- and bottle-opener
- Heavy-duty aluminum foil
- Propane gas or charcoal grill; camp stove
- Fuel for cooking, such as charcoal. (CAUTION: Only use charcoal grills or camp stoves outside of your home to avoid smoke inhalation and carbon monoxide poisoning.)
Assembling An Emergency Food Supply
When preparing for an emergency, the types and quantities of food to store will vary based on certain considerations. These factors include the specific dietary requirements of family members such as infants, pregnant women, and elderly individuals, the total number of family members, the food preferences of everyone involved, any unique health or diet needs, the available resources and equipment for food preparation, and the amount of storage space accessible.
Short-term food supplies typically have to fulfill requirements for hydration, energy, and special dietary needs. In the long run, it is crucial to prioritize nutritionally balanced daily meals. If necessary, enhance diets by incorporating a daily multivitamin/mineral supplement.
When considering an emergency food supply, it is advisable to opt for canned goods as the top choice due to the possibility of glass containers breaking. Canned foods that are highly recommended for emergency supply include the following items.
- Meat, meat products, fish or beans
- Fruits and fruit juices
- Vegetables
- Soups, broths and stews
- Milk
- Bottled water
Canned foods have an almost limitless shelf life if they remain intact and show no signs of damage, leakages, or bulging. However, it is recommended to replace canned goods within 12 to 18 months for the best quality. To ensure their safety from insects, rodent pests, and potential flooding, store emergency supplies in a secure location.
Prepare an Emergency Water Supply
- Store at least 1 gallon of water per day for each person and each pet. Consider storing more water than this for hot climates, for pregnant women, and for people who are sick.
- Store at least a 3-day supply of water for each person and each pet. Try to store a 2-week supply if possible.
- Observe the expiration date for store-bought water; replace other stored water every 6 months.
- Store a bottle of unscented liquid household chlorine bleach to disinfect your water and to use for general cleaning and sanitizing. Try to store bleach in an area where the average temperature stays around 70°F (21°C). Because the amount of active chlorine in bleach decreases over time due to normal decay, consider replacing the bottle each year.
Water Supply Storage
Victims of disasters can go without food for multiple days, but they can only go for a brief period of time without water. Water sources like streams, lakes, and local systems can become polluted, so it is advisable to keep a stock of water in the shelter.
To maintain daily health and hygiene, a sedentary individual should consume at least 1 gallon of water for drinking and preparing food, along with 1-1/2 to 2-1/2 gallons for bathing, toothbrushing, and light dishwashing. Some of these fluids may be obtained from canned fruit juices, soft drinks, and juices extracted from canned fruits and vegetables.
To ensure water reserves are kept clean and secure, utilize containers with tightly-fitting or screw top lids. It is preferable to choose lightweight, shatterproof plastic containers. In cases where glass jugs or bottles are employed, safeguard them against damage by inserting newspapers or other packing materials in between. It is worth noting that water stored in metal containers might acquire an undesirable taste and is prone to rusting.
If necessary, water drained from home hot water tanks can be used, but it is important to note that there is a possibility of contamination and this water should be treated before consumption.
Water Purification
There are various methods to purify water. Among them, boiling is a reliable and easy option. To do this, filter the water and then boil it vigorously for 3 minutes. In order to enhance the taste of boiled water, it can be aerated by pouring it from a clean container to another repeatedly. Nevertheless, this method is not always feasible in disaster areas where heat may not be accessible.
Water can be easily purified by using household bleach that contains solely sodium hypochlorite, a chlorine compound, as its active ingredient. Avoid using scented or soapy bleach. Pour the bleach into filtered water placed in a clean container that allows for thorough mixing by either stirring or shaking. This process effectively purifies water but is not suitable for long-term water storage.
To proportionally add bleach based on the table provided, utilize an eye dropper. The bleach must contain 5.25 percent sodium hypochlorite. Allow the mixture to settle for a duration of 20 minutes. The presence of a faint taste or odor of chlorine should still be noticeable in the water.
If there is no slight taste or smell of chlorine, add more bleach to the water, mix it well, and let it sit for another 15 minutes. A detectable taste or smell of chlorine indicates that the water is safe. If there is no trace of it after these steps, do not use the water.
The table provides the measurement of chlorine bleach needed to achieve chlorine concentrations of 3 and 6 ppm for clear and cloudy water, respectively.
Small amounts of water can be purified using regular household 2 percent tincture of iodine. To purify cloudy water, add five drops per quart and carefully mix the iodine and water, similarly to chlorine. Water purification tablets, which can be purchased at sporting goods stores and drugstores, are also a safe option. Simply follow the instructions on the package.
The body becomes dehydrated due to alcohol consumption, which causes an increased requirement for water intake.
Water Containers (Cleaning and Storage)
The safest and most reliable emergency water supply is unopened commercially bottled water.
If you decide to prepare your own stored water, it is advisable to use water containers specifically designed for storing food, which can be purchased at surplus or camping supply stores.
To clean and sanitize storage containers, follow these steps before filling them with safe water.
- Wash the storage container with dishwashing soap and water and rinse completely with clean water.
- Sanitize the container by adding a solution made by mixing 1 teaspoon of unscented liquid household chlorine bleach in one quart of water.
- Cover the container and shake it well so that the sanitizing bleach solution touches all inside surfaces of the container.
- Wait at least 30 seconds and then pour the sanitizing solution out of the container.
- Let the empty sanitized container air-dry before use OR rinse the empty container with clean, safe water that already is available.
To maintain the same meaning while rephrasing the text, you could say: “Do not use the following containers to store safe water:”
- Containers that cannot be sealed tightly
- Containers that can break, such as glass bottles
- Containers that have ever held toxic solid or liquid chemicals, such as bleach or pesticides
- Plastic or cardboard bottles, jugs, and containers used for milk or fruit juices
In order to store water properly:
- Label container as “drinking water” and include storage date.
- Replace stored water that is not commercially bottled every six months.
- Keep stored water in a place with a fairly constant cool temperature.
- Do not store water containers in direct sunlight.
- Do not store water containers in areas where toxic substances such as gasoline or pesticides are present.
