Amount Needed:

Two quarts of water a day is recommended for a normally active person. If the weather is extremely hot, the amount should be doubled. For pregnant women, nursing mothers and those who are ill, water requirements increase. This is a good estimate although needs may differ depending upon age, physical condition, activity, diet and climate. You can minimize the amount of water your body needs by reducing activity and staying cool.

The Federal Emergency Management Agency (FEMA) recommends storing at least one gallon of water per person per day, to allow adequate amounts for drinking, cooking and hygiene. FEMA also recommends storing at least a two-week supply of water for each family member. This would amount to fourteen gallons per family member for a two-week period.

Storage

Containers used for storing water should be clean and sanitary. Thoroughly washed plastic, glass, fiberglass, or enamel-lined containers may be used. Plastic containers, such as soft drink bottles, are ideal. Food-grade plastic buckets or drums may also be used.

Never use containers that have held toxic substances. Bleach bottles are not recommended for water storage (water may eventually become toxic). One-gallon milk containers are biodegradable and are not suited for long term water storage. Such containers may leach undesirable chemicals into stored water.

For ease of use, water containers for personal use should be no larger than one or two gallons (if contamination or a leak occurs in a stored container, you also lose less of your supply by using smaller containers). Certain other plastic containers such as vinyl plastic waterbeds and trash containers are not intended for food contact. Water stored in plastic containers should be filled to the top so there is no airspace.

Water should be stored in areas away from petroleum, insecticide products and any other products with strong odors or perfumed products. Vapors from such products can impermeate plastic containers and infiltrate the water. Thick-walled plastic containers are less permeable to such vapors than thin-walled ones.

Glass containers, such as gallon jugs, are not permeable to vapors and gases, and there is no leaching of chemicals into the water. However, they are heavy when filled with water and are breakable. If glass containers are used, pad newspapers around the jars to prevent breakage.

Seal water containers tightly. Label them for contents, date of storage, method of disinfection, and store in a cool, dark place. Plastic containers are adversely affected by sunlight, so they should never be stored in direct light. Replace water every six months. Water that has been stored for some time may develop an unpleasant taste but will be safe to drink.

Water Treatment

Three main methods for treating water are recommended: boiling,disinfecting and distillation. Boiling and disinfection are more practical than distillation for home use.

Boiling:

Vigorous boiling for just one minute will kill any disease causing microorganisms present in water. Water should be allowed to cool before drinking or storing. Caution should be used not to re-contaminate the water during cooling. To improve the taste of boiled water, add oxygen to it by pouring the water back and forth between two containers several times. This will also improve the taste of stored water.

Disinfection:

Disinfection involves treating water with a preservative to destroy microorganisms before it is stored. Liquid chlorine bleach containing 5.25 percent sodium hypochlorite may be used. Do not use bleaches that contain added cleaners, or those that are scented or colorsafe. Labels on some bleach products warn that they are not for personal use. These labels may be ignored only if sodium hypochlorite is the only active ingredient listed on the label.

In the event that hot water is not available to sterilize dishes during a disaster, be sure to use disinfected water for cleaning dishes. Use disposable plates when possible to limit water needed for clean up.

Add 16 drops of bleach per gallon of water. Stir and let stand for 30 minutes. If the water does not have a slight bleach odor, repeat the dosage and let stand another 15 minutes. Seal your water containers tightly, label, date and store them in a cool, dark place.

Water may be canned (heat sterilized) for long-term storage in regular canning jars. Fill sterilized canning jars with water, leaving one-inch headspace at the top of the jar. Place clean sterilized lids on the jar and process in a boiling waterbath canner for 20 minutes. Jars larger than quart size should be processed for 25 minutes. Store in cardboard boxes and pad with newspapers. Properly canned and stored water should be safe for use for many years.

Emergency Sources of Water

• In most cases, well water is the preferred source of drinking water if available.

• Water standing in the pipes of your home may be used. Open the faucet at the highest point in your house. This lets air into the plumbing system.

• Drain the water from the pipes through the lowest faucet in the house. If the main water valve is closed, be sure that the gas that heats the water is turned off to prevent overheating.

• The hot-water tank is a good source of water if you are caught without a supply. To use this water, be sure the electricity or gas is turned off. Open the drain at the bottom of the tank. Start the water flowing by turning off the water intake valve and turning on a hot-water faucet. Do not turn on the gas or electricity when the tank is empty. When power is restored and the tank refills with water turn on the gas or electricity to heat the water.

• Water in the reservoir tank of the toilet (not the bowl) may be used if it is purified first.

• Waterbeds hold up to 400 gallons, but some contain toxic chemicals that may not be removed by home purification. If you plan to use water from a waterbed during an emergency, drain it yearly and refill it with fresh water containing two ounces of bleach per 120 gallons of water. This water may only be used for toilet flushing, laundry, and other similar needs.

Water should be obtained from sources outside the home only in dire circumstances, and should always be purified before using. Rainwater, water from streams, rivers and other moving bodies of water, ponds, lakes and natural springs may be used. However, it is impossible to know whether the water is free from bacteria. Even home purification may not make it safe to drink, so it should only be used as a last resort. Obviously, water with floating material, an odor or dark color should be avoided.

Additional references:

• Food and Water Safety When the Power Goes Out, Alabama Cooperative Extension System, Circular #HE-670

• Disinfecting Drinking Water for Emergency Use of Storage, Alabama Cooperative Extension System, Circular WQ-02-99

Supply

Generally, a three-day emergency preparedness kit will be useful for most disasters. Even though it is unlikely that most emergencies will cut off your food supply for two weeks, some people choose to consider a short-term supply as one that will last that long. Others may wish to store foods for a longer period of time (a year or longer).

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. Non-perishable foods are those that can be stored safely at room temperatures.

Foods stored should reflect your lifestyle, needs, preferences and circumstances. It will not work if it is the storage list of a friend, or a list you feel others think you should have. Studies show that families will eat the same 10 main dish foods 80% of the time.

The following exercise is intended to provide a guide to help you decide which foods are regularly eaten at your household so that you can get an overall view of your family’s eating habits. By individualizing this plan to suit your family’s needs, you should be able to store foods that your family eats most often.

(Use this planner as a guide to keep a list of main dish foods your family eats in a two-week period. This will help you individualize your plan to suit your family’s likes and dislikes. Change headings/columns to fit your individual needs.)
 

(Use this planner as a guide to help you keep a list of foods you have stored. Rotate food items often by using foods that have been stored longest, and replace each food item as it is used. Change headings on columns to fit your individual needs.)
 
 

Nutrition Tips

Eating nutritiously can help you maintain your strength. The following tips can help you plan for emergency food storage.

• Plan menus to include as much variety as possible.
• Eat at least one well-balanced meal each day.
• Drink enough liquid to enable your body to function properly.
• Take in enough calories to enable you to do any necessary work.
• Include vitamin, mineral and protein supplements in your stockpile to assure adequate nutrition.

Use within six months:

• Powdered milk (boxed)
• Dried fruit (in metal container)
• Dry, crisp crackers (in metal container)
• Potatoes

• Canned condensed meat and vegetable soups
• Canned fruits, fruit juices and vegetables
• Ready-to-eat cereals and uncooked instant cereals (in metal containers)
• Peanut butter
• Jelly
• Hard candy, chocolate bars and canned nuts

• Wheat
• Vegetable oils
• Corn
• Baking powder
• Soybeans
• Instant coffee, tea
• Cocoa
• Salt
• Non-carbonated soft drinks
• White rice
• Bouillon products
• Dry pasta
• Vitamin C
• Powdered milk (in nitrogen-packed cans)

One of the best choices for emergency food supplies is commercially canned food. Canned foods are also cooked and can be eaten right out of the can, or warmed. Foods that are canned are considered shelf stable and do not require refrigeration until opened. Shelf life, or how long they will last, is determined by methods that evaluate the quality of the food. Canned foods can last two years or longer (products are in the marketplace now that are dated ‘00’ to indicate they don’t expire until the year 2000.) For best quality, store canned foods in cool, dry locations and use within one year.

If canned food is included in your emergency food supply, inspect your supply periodically to make sure there are no rusty, leaking, bulging or badly dented containers and no broken seals. Dents that involve seams or can ends can break seals. Large or severe dents in the sides of a can may also break a seal around the can end or seam, even though it might not be obvious. Replace items found in any of these conditions. Do not eat out of cans found in any of these conditions during the emergency. If the disaster has produced conditions where canned foods are in floods, inspect them carefully for signs of damage. Throw out any home canned foods or foods in glass jars, whether opened or not, that have been soiled by floods. If food has been commercially canned and the metal can is still intact and not rusty or bulging, it can be used but will need to be cleaned and sanitized before opening.

Cleaning Sealed Cans after a Flood

1. Mark contents on the can with a permanent ink pen.
2. Remove paper labels (they can harbor dangerous bacteria and they probably won’t stand up to the rest of the procedure).
3. Wash the cans in a strong soap or detergent solution with a scrub brush. Carefully clean areas around lids and seams.
4. Soak cans in a solution of two tablespoons chlorine bleach to each gallon of water for 15 minutes.
5. Air dry cans before opening (with sanitized can opener)

Powdered formula would be the least expensive form of infant formula. Commercially canned liquid formula concentrate and ready-to-feed formula may also be stored. Amounts needed would vary, depending on the age of the infant. Infant formula has expiration dates on the packages and should not be used past the expiration date. Parents should also plan to have a variety of infant cereals and baby foods on hand. Amounts needed could vary depending on the age of the infant.

Bulk Staples

Wheat, corn, beans and salt can be purchased in bulk quantities fairly inexpensively and have nearly unlimited shelf life. If necessary, you could survive for years on small daily amounts of these staples. The following amounts are suggested per adult, per year :
 

Bulk staples do not offer much variety. Other foods such as commercially packed air-dried or freeze-dried foods, packaged mixes and other supermarket goods can supplement bulk staples and can add variety to your menus. Canned meats, rice and varieties of beans are nutritious and long lasting, and are good choices to store for emergencies to supplement bulk staples.

Suggested Amounts of Food to Store

When deciding what foods to stock, use common sense. Consider what you could use and how you could prepare it. Storing foods that are difficult to prepare and are unlikely to be eaten could be a costly mistake.

For a three-day emergency supply, use the above guide on types of foods to store, and consider your family’s likes and dislikes. Using this guide, calculate the amounts needed for your family for a short-term supply.

Keep in mind that items stored should reflect your family’s likes and dislikes. There might be some items listed above that you will not want to store. Items listed are to be used as a guide only.

If a long-term emergency food supply is desired, the following is an easy approach to long-term food storage:

1. Buy a supply of the bulk staples listed previously (adapted to fit your needs).
2. Build up your everyday stock of canned goods until you have a two-week to one-month surplus. Rotate it periodically to maintain a supply of common foods that will not require special preparation, water or cooking.
3. From a sporting or camping equipment store, buy commercially packaged freeze-dried or air-dried foods. Although costly, this is an excellent form of stored meat, so buy accordingly. Canned meats are also options. Another option is to purchase dry, packaged mixes from the supermarket.

Food products must be handled carefully to reduce risks of spoilage, loss of nutrients, insect/rodent infestations, changes in color, flavor or odor, and even package corrosion and leakage. By definition, "food quality" includes the nutritional value, aesthetic quality (such as color, flavor, texture and appearance) and functional property (such as thickening power of tomato sauce) of a food product.

The shelf life of food products varies and is limited. Food shelf life is the time in which a product remains of satisfactory quality after manufacture or retail purchase. The shelf life of a food product depends on its chemical nature and the way it has been processed, packaged, distributed and stored. Processed foods (canned, dried, or frozen) have limited shelf life in terms of food quality. They may lose some nutritive value and undergo subtle chemical and physical changes on long-term storage even though they may not be spoiled. Fresh foods, being more fragile, spoil primarily by bacterial deterioration (usually evidenced by off-odor) which reduces their quality. In both cases, these losses are due primarily to fluctuating or inadequate temperature control during storage.

Unfortunately, predicting the exact shelf life of any food product after its manufacture is practically impossible because of a lack of information on the environmental conditions during its distribution. However, many food manufacturers emboss code dates on their product packages which give customers either the age or approximate shelf life of the product at the point of purchase. This date, in addition to directions on further storage, should enable the consumer to extend product shelf life and quality until preparation or sale.

Food Dates and Storage

There is no uniform system for food dating in the United States. Except for infant formula and some baby food, product dating is not required by federal regulations. Dating of foods is only required by about 20 states at this time. Federal regulations do say, however, if a calendar date is used, it must express both the month and the day of the month.

In the case of shelf-stable and frozen products, the calendar date, if used, must also include the year. If the calendar date is used there must also be a phrase next to it explaining the meaning of the date, such as "sell by" or "use before." Dates found on foods may be "open dating" or "closed" or coded dating. Open dating is the use of a calendar date that the consumer can understand. In general, open dating is found primarily on perishable foods such as meat, poultry, eggs and dairy products. Closed or coded dates might appear on shelf-stable foods such as cans, boxes, bags, etc.

Foods can develop off odors, flavor or appearance due to spoilage bacteria. If a food has developed any of these characteristics, do not use it, regardless of the date on the package. Mishandling of fresh foods can also change the safe storage time of foods regardless of package dates. Leaving perishable foods (those that require refrigerated storage) at room temperature or warmer for too long is one way of mishandling food.

It is important to keep dry foods in airtight, moisture-proof containers away from direct light in cool places. Consider stocking zipper-closure plastic food storage or food freezer bags in your emergency supplies. They will be useful for storing leftovers from opened packages of dry milks, potatoes, rice, cereals, dried fruits, etc. Store purchased packages of food staples for your emergency supply in airtight plastic food storage containers, glass jars with screw-top lids, or non-rusty metal cans. Then you will have the containers for storing opened packages during your emergency.

Foods that Keep on the Shelf

Ready to Eat:

• MRE’s (Meals-Ready-to-Eat)
• Canned fruits, vegetables, beans, meats
• Canned juices, broths and soups
• Shelf-stable "boxes" of juices and milk
• Crackers and melba toast (don’t pick combination packs with cheeses or luncheon meats if they require refrigeration)
• Peanut butter, jelly
• Dry, ready-to-eat cereals and granola
• Dried fruits, nuts and trail mixes
• Jerky
• Granola bars
• Hard candy

• Instant oatmeal
• Dry milk
• Powdered drink mixes
• Instant pudding
• Dried soups
• Bouillon cubes or powder

Instant rice and potatoes

If the electricity goes off, first use perishable food and foods from the refrigerator. Foods from the freezer should be used next. A well-filled, well-insulated freezer, foods will usually still have ice crystals in their centers. Foods should be consumed only if they have ice crystals remaining or if the temperature of the freezer has remained at 40º F or below. Covering the freezer with blankets will help hold in cold. DO NOT COVER FREEZER AIR VENT. FINALLY, begin to use non-perishable foods and staples.

Cooking Without Power

A general rule is to store non-perishable foods that require no refrigeration, minimal or no preparation or cooking, and little or no water. If you store food that must be heated, a grill, camping cook stove and fuel should be stored also. This type of cooking should only be done outside.

For emergency cooking you can use a fire, charcoal grill or camp stove outdoors only. You can also heat food that tastes better warm with candle warmers, chafing dishes and fondue pots. Canned foods (metal cans) can be heated in the can and eaten from the can. Remove the paper label before heating.

Do not plan on using these warming items for cooking raw foods that have to be thoroughly cooked to be safe—for example, raw meats, poultry, seafood, eggs and products containing them.

Additional Supplies

• Carbon monoxide detector
• Fire extinguisher: small canister ABC type
• Anti-bacterial dishwashing detergent
• Bleach
• Manual can opener/utility knife
• Plates, cups, eating utensils (paper)
• Pots, etc. for cooking on heat source available
• Sterno
• Matches
• Plastic storage containers
• Aluminum foil
• Iron pots

When planning emergency food supply, consider the need for refrigeration of leftover canned food. Purchase canned or bottled food in container sizes that can be used up in one meal or snack. Do not buy large or especially institutional size, containers of food to save money if you won’t be able to store leftovers properly.

Make sure you have a can opener, scissors or knife for opening foil and plastic pouches, 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).

Other Tips on Food Storage

• If packages do not contain a use-by or expiration date, date foods when purchased and when opened. (A freezer pen or other permanent felt-tip marker works well.)
• If foods are not to be used for regular needs, be sure to clearly label them as Emergency or Disaster food and store in a special location.
• If staples such as rice, instant cereals, potatoes and dry milk are not kept in packages with cooking directions, be sure to write up preparation steps or mix ratios on index cards and keep them closed in air-and water-tight plastic bags for use during the emergency.

Stored food items should be protected from contamination and damage from insect pests. Small flour beetles, weevils, and other food pests could infest, contaminate, destroy, and consume accessible food supplies. Prevent insect infestations in bulk foods by keeping all stored foods in tight, clean, metal, plastic, or glass insect-proof containers that have tight fitting lids and no open seams or crevices. Store food off the floor and away from damp areas.

Additional references:

• There’s No Place Like Home For Food Safety, Alabama Cooperative Extension System, Circular #HE-733
• Food Guide Pyramid, Alabama Cooperative Extension System, Circular #HE-707
• Food and Water Safety When the Power Goes Out, Alabama Cooperative Extension System, Circular #HE-670
• Better Safe-than-sorry FOOD STORAGE CHARTS, Alabama Cooperative Extension System, Circular #He-471
• Drying Vegetables At Home, Alabama Cooperative Extension System, Circular #HE-361
• Drying Fruits At Home, Alabama Cooperative Extension System, Circular #HE-360

Power

In cold weather: The ill, elderly and small children are particularly susceptible to extreme climate conditions. In the event your power is interrupted during cold weather, prepare for alternate heat sources. Alternate heat sources include fireplaces, wood stoves, freestanding kerosene heaters, and cans of Sterno. Make sure there is adequate ventilation to prevent the build up of carbon monoxide, other gases or smoke. A battery powered carbon monoxide detector would be helpful in detecting dangerous levels of carbon monoxide.

Use sleeping bags, thick blankets, and pillows to hold heat. Layers of clothes are more effective in keeping you warm than heavy clothes. For warmth, let children sleep together, between you and your spouse, and/or with the family pet.

In hot weather: If power is interrupted during hot weather, a cool, darkened basement may be good refuge during the heat of the day. Also, battery powered fans should help keep the air circulating to make you feel more comfortable during the day. A generator could help provide enough power for heating or cooling in an emergency.

Drink plenty of water to combat dehydration in hot weather, and dress accordingly. Activities should be restricted to the cooler parts of the day. In extreme conditions, cover the inside of windows with aluminum foil to reflect the heat away from the house, or use a blanket or sheets. A large tarp could be used to help shade the house from the sun to keep interior heat down.

Light: Although light is not necessary to physical survival, it is very important to emotional health and stability. Sources of alternate light include candles, hurricane lamps, flashlights, battery powered camping lights, etc. Be sure to keep open flames away from children, pets, or flammables. Keep a fire extinguisher close at hand. Use a flashlight when using the stairs or

accessing darkened cabinets or rooms. Battered powered light is the safest to use if light is needed close to children. Consider giving them their own small flashlights (have extra batteries on hand).

Communication

Radio: Have a battery operated AM/FM radio available. Rotate batteries to keep them fresh.

Phone: A CB radio and/or a Family Channel walkie-talkie is one way of maintaining some form of contact within your family or others. Be prepared for emergencies by taking a first aid class, CPR, etc. Learn how to tell the difference between life threatening or non-life threatening conditions. Ask your doctor and dentist what to do in a variety of situations, such as a fever, broken bones, falls, etc. Be sure you have all medications you need, extra prescriptions filled, etc.

Security Systems: Most security systems are provided with backup battery operated systems. Contact the company that provides your security system if you are uncertain about what to do during a power outage.

Family Plan for Emergencies: Meet with your family to create a plan to implement during weather-related or fire emergencies. Identify the safest place in your home to assure that everyone knows where to go for shelter. Also, designate a place outside the home for everyone to meet in the event of a fire.

Pets

Remember to make provisions for pets during an emergency. Include food, water, medical supplies, and any other special items that may be needed. Act quickly to reduce stress they may encounter during extreme heat or cold situations.

Bring pets inside when temperatures drop below freezing. During extreme heat situations, help keep pets cool by using the same procedures you would use for a family member, such as encouraging them to drink plenty of fluids.

Important Paper/Records

Records should be kept in case of a crisis such as death, fire, theft, or other emergency situations. There are essentially three places records should be kept: 1) in your wallet—to carry with you, 2) in a safety deposit box, and 3) at home.

Records and information you should carry with you include identification, membership cards, and licenses. Important documents that are difficult to replace should be kept in a bank safety deposit box. Most records and papers should be kept at your home.

An excellent resource guide in organizing and keeping personal and household records is Records and Important Papers, published by the Alabama Cooperative Extension System, Circular #HE-351. A copy is included with this packet of information.

Medical Needs

If medication is required regularly, ask if your doctor will give you a prescription to have in advance. Consider all family members when planning for emergency medical supplies. Pay special attention to the elderly, ill, or young children. Keep written records for special medical needs for family members, and make sure all family members know where records are kept.

Non-prescription drugs to have on hand include aspirin or non-aspirin pain reliever; anti-diarrhea medication; antacid (for stomach upset); syrup of Ipecac (or other means to induce vomiting if advised by the Poison Control Center), and a laxative. Remember to rotate medicines to prevent expiration.

Additional References:

Records and Important Papers, Alabama Cooperative Extension System, Circular #HE-351

Alabama Cooperative Extension System Publications:

Hairston, J., Booth, L. (1999). Disinfecting Drinking Water For Emergency Use of Storage.

Struempler, B. (1995). The Food Guide Pyramid, HE-707.

Weese, J., Johnson, J. (1998). There’s No Place Like Home For Food Safety, HE-733; Food and Water Safety When the Power Goes Out (Revised, 1998).

Ogburn, C. (1996). Tornado Safety in Alabama, ANR-983.

Turner, J. (1997). Records And Important Papers, HE-351.

Crayton, E. Better-Safe-Than-Sorry FOOD STORAGE CHARTS, HE-471 (1994); Drying Fruits At Home, HE-360 (1994); Drying Vegetables At Home, HE-361 (1997).

Brennand, C., Hendricks, D. (1995). Food Storage in the Home. Cooperative Extension Service, Utah State University.

Low, R., Lauritzen, G. (1995). A Management Plan for Home Food Storage. Cooperative Extension Service, Utah State University.

O’Riley, P. (1999). The Cassandra Project (more information)

This guide was developed by County Extension Agents Dorothy Brice; Elaine Cole; Sharon Cook; Mary Lucile Jordan; Peggy Prucnal; Jackie Ramsey; Carol Reid; Angela Treadaway; Shirley Whitten, and Assistant Agent, Lee Ann Clark (2/99).

Issued in furtherance of Cooperative Extension work in agriculture and home economics, Acts of May 8 and June 30, 1914, and other related acts, in cooperation with the U.S. Department of Agriculture. The Alabama Cooperative Extension System (Alabama A&M University and Auburn University) offers educational programs, materials, and equal opportunity employment to all people without regard to race, color, national origin, sex, age, veteran status, or disability.