The essentials are:
Emergency Food and Water Supplies
If an earthquake, hurricane, winter storm or other
disaster ever strikes your community, you might not have access to food,
water and electricity for days, or even weeks. By taking a little time now
to store emergency food and water supplies, you can provide for your entire
family. This brochure was developed by the Federal Emergency Management
Agency's Community and Family Preparedness Programs which provides
information to help families prepare for all types of disasters.
WATER: THE ABSOLUTE NECESSITY
Stocking water reserves and learning how to purify
contaminated water should be among your top priorities in preparing for an
emergency. You should store at least a two-week supply of water for each
member of your family. Everyone's needs will differ, depending upon age,
physical condition, activity, diet and climate. A normally active person
needs to drink at least two quarts of water each day. Hot environments can
double that amount. Children, nursing mothers and ill people will need more.
You will need additional water for food preparation and hygiene. Store a
total of at least one gallon per person, per day. If your supplies begin to
run low, remember: Never ration water. Drink the amount you need today, and
try to find more for tomorrow. You can minimize the amount of water your
body needs by reducing activity and staying cool.
How to Store Emergency Water Supplies
You can store your water in thoroughly washed plastic, glass, fiberglass
or enamel-lined metal containers. Never use a container that has held toxic
substances, because tiny amounts may remain in the container's pores. Sound
plastic containers, such as soft drink bottles, are best. You can also
purchase food-grade plastic buckets or drums. Before storing your water,
treat it with a preservative, such as chlorine bleach, to prevent the growth
of microorganisms. Use liquid bleach that contains 5.25 percent sodium
hypochlorite and no soap. Some containers warn, "Not For Personal Use." You
can disregard these warnings if the label states sodium hypochlorite is the
only active ingredient and if you use only the small quantities in these
instructions. Add four drops of bleach per quart of water (or two scant
teaspoons per 10 gallons), and stir. Seal your water containers tightly,
label them and store them in a cool, dark place.
Hidden Water Sources in Your Home
If a disaster catches you without a stored supply of clean water, you
can use water in your hot-water tank, in your plumbing and in ice cubes. As
a last resort, you can use water in the reservoir tank of your toilet (not
the bowl), but purify it first (described later).Water beds hold up to 400
gallons, but some water beds contain toxic chemicals that are not fully
removed by many purifiers. If you designate a water bed in your home as an
emergency resource, drain it yearly and refill it with fresh water
containing two ounces of bleach per 120 gallons. To use the water in your
pipes, let air into the plumbing by turning on the highest faucet in your
house and draining the water from the lowest one. To use the water in your
hot-water tank, be sure the electricity or gas is off, and 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. Do you know the location of your
incoming water valve? You'll need to shut if off to stop contaminated water
from entering your home if you hear reports of broken water or sewage lines.
Emergency Outdoor Water Sources
If you need to seek water outside your home, you can use these sources.
But purify the water before drinking it.
Avoid water with floating material, an odor or dark
color. Use saltwater only if you distill it first (described later).
Three Easy Ways to Purify Water
In addition to having a bad odor and taste, contaminated water can
contain microorganisms that cause diseases such as dysentery, cholera,
typhoid and hepatitis. You should therefore purify all water of uncertain
purity before using it for drinking, food preparation or hygiene. There are
many ways to purify water. None are perfect. Often the best solution is a
combination of methods. Before purifying, let any suspended particles settle
to the bottom, or strain them through layers of paper towel or clean cloth.
Three easy purification methods are outlined below. These measures will kill
microbes but will not remove other contaminants such as heavy metals, salts,
most other chemicals and radioactive fallout.
Boiling is the safest method of purifying water. Bring
water to a rolling boil for 10 minutes, keeping in mind that some water will
evaporate. Let the water cool before drinking. Boiled water will taste
better if you put oxygen back into it by pouring it back and forth between
two containers. This will also improve the taste of stored water.
Chlorination uses liquid chlorine bleach to kill
microorganisms. (See page 1 for bleach safety information.) Add two drops of
bleach per quart of water (four drops if the water is cloudy), stir and let
stand for 30 minutes. If the water does not taste and smell of chlorine at
that point, add another dose and let stand another 15 minutes. If you do not
have a dropper, use a spoon and a square-ended strip of paper or thin cloth
about 1/4 inch by 2 inches. Put the strip in the spoon with an end hanging
down about 1/2 inch below the scoop of the spoon. Place bleach in the spoon
and carefully tip it. Drops the size of those from a medicine dropper will
drip off the end of the strip.
Purification tablets release chlorine or iodine. They
are inexpensive and available at most sporting goods stores and some
drugstores. Follow the package directions. Usually one tablet is enough for
one quart of water. Double the dose for cloudy water.
More Rigorous Purification Methods
While the three methods described above will remove only microbes from
water, the following two purification methods will remove other
contaminants. Distillation will remove microbes, heavy metals, salts, most
other chemicals, and radioactive dust and dirt, called radioactive fallout.
Filtering will also remove radioactive fallout. (Water itself cannot become
radioactive, but it can be contaminated by radioactive fallout. It is unsafe
to drink water that contains radioactive fallout.) Distillation involves
boiling water and then collecting the vapor that condenses back to water.
The condensed vapor will not include salt and other impurities. To distill,
fill a pot halfway with water. Tie a cup to the handle on the pot's lid so
that the cup will hang right-side-up when the lid is upside-down (make sure
the cup is not dangling into the water) and boil the water for 20 minutes.
The water that drips from the lid into the cup is distilled.
To make a fallout filter, punch holes in the bottom of
a large bucket, and put a layer of gravel in the bucket about 1-1/2 inches
high. Cover the gravel with a towel cut in a circle slightly larger than the
bucket. Cover soil with a towel, place the filter over a large container,
and pour contaminated water through. Then, disinfect the filtered water
using one of the methods described above. Change the soil in your filter
after every 50 quarts of water.
Family Disaster Supply Kit
It's 2:00 a.m. and a flash flood forces you to evacuate your home--fast.
There's no time to gather food from the kitchen, fill bottles with water,
grab a first-aid kit from the closet and snatch a flashlight and a portable
radio from the bedroom. You need to have these items packed and ready in one
place before disaster hits.
Pack at least a three-day supply of food and water,
and store it in a handy place. Choose foods that are easy to carry,
nutritious and ready-to-eat. In addition, pack these emergency items:
FOOD: PREPARING AN EMERGENCY STOCKPILE
If activity is reduced, healthy people can survive on
half their usual food intake for an extended period and without any food for
many days. Food, unlike water, may be rationed safely, except for children
and pregnant women. If your water supply is limited, try to avoid foods that
are high in fat and protein, and don't stock salty foods, since they will
make you thirsty. Try to eat salt-free crackers, whole grain cereals and
canned foods with high liquid content. You don't need to go out and buy
unfamiliar foods to prepare an emergency food supply. You can use the canned
foods, dry mixes and other staples on your cupboard shelves. In fact,
familiar foods are important. They can lift morale and give a feeling of
security in time of stress. Also, canned foods won't require cooking, water
or special preparation. Following are recommended short-term and long-term
food storage plans.
Storage Tips
Keep food in the driest and coolest spot in the house--a dark area if
possible. Keep food covered at all times. Open food boxes or cans carefully
so that you can close them tightly after each use. Wrap cookies and crackers
in plastic bags, and keep them in tight containers. Empty opened packages of
sugar, dried fruits and nuts into screw-top jars or air-tight cans to
protect them from pests. Inspect all food containers for signs of spoilage
before use.
Short-Term Food Supplies
Even though it is unlikely that an emergency would cut off your food
supply for two weeks, you should prepare a supply that will last that long.
A two-week supply can relieve a great deal of inconvenience and uncertainty
until services are restored. The easiest way to develop a two-week stockpile
is to increase the amount of basic foods you normally keep on your shelves.
Remember to compensate for the amount you eat from other sources (such as
restaurants) during an average two-week period.
You may already have a two-week supply of food on
hand. Keeping it fresh is simple. Just rotate your supply once or twice a
year. Special Considerations to Keep in Mind As you stock food, take into
account your family's unique needs and tastes. Try to include foods that
they will enjoy and that are also high in calories and nutrition. Foods that
require no refrigeration, preparation or cooking are best. Individuals with
special diets and allergies will need particular attention, as will babies,
toddlers and the elderly. Nursing mothers may need liquid formula, in case
they are unable to nurse. Canned dietetic foods, juices and soups may be
helpful for the ill or elderly. Make sure you have a can opener and
disposable utensils. And don't forget nonperishable foods for your pets.
How to Store Your Short-Term Stockpile
Keep canned foods in a dry place where the temperature is fairly
cool--not above 70 degrees Fahrenheit and not below freezing. To protect
boxed foods from pests and extend their shelf life, store the boxes in
tightly closed cans or metal containers. Rotate your food supply. Use foods
before they go bad, and replace them with fresh supplies, dated with ink or
marker. Place new items at the back of the storage area and older ones in
front. Your emergency food supply should be of the highest quality possible.
Inspect your reserves periodically to make sure there are no broken seals or
dented containers.
How to Cook if the Power Goes Out
For emergency cooking you can use a fireplace, or a charcoal grill or
camp stove outdoors only. You can also heat food with candle warmers,
chafing dishes and fondue pots. Canned food can be eaten right out of the
can. If you heat it in the can, be sure to open the can and remove the label
first.
Long-Term Food Supplies
In the unlikely event of a military attack or some other national disaster,
you may need long-term emergency food supplies. The best approach is to
store large amounts of staples along with a variety of canned and dried
foods. Bulk quantities of wheat, corn, beans and salt are inexpensive and
have nearly unlimited shelf life. If necessary, you could survive for years
on small daily amounts of these staples. Stock the following amounts per
person, per month:
* Buy in nitrogen-packed cans **
Rotate every two years
Storage and Preparation of Food Supplies
Store wheat, corn and beans in sealed cans or plastic buckets. Buy
powdered milk in nitrogen-packed cans. And leave salt and vitamin C in their
original packages. If these staples comprise your entire menu, you must eat
all of them together to stay healthy. To avoid serious digestive problems,
you'll need to grind the corn and wheat into flour and cook them, as well as
boil the beans, before eating. Many health food stores sell hand-cranked
grain mills or can tell you where you can get one. Make sure you buy one
that can grind corn. If you are caught without a mill, you can grind your
grain by filling a large can with whole grain one inch deep, holding the can
on the ground between your feet and pounding the grain with a pipe.
Nutrition Tips
In a crisis, it will be vital that you maintain your strength. So remember:
Eat at least one well-balanced meal each day. Drink enough liquid to enable
your body to function properly (two quarts a day). 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.
Shelf Life of Foods for Storage
Here are some general guidelines for rotating common emergency foods.
Use within six months:
Use within one year:
May be stored indefinitely (in proper containers and conditions):
Ways to Supplement Your Long-Term Stockpile
The above staples offer a limited menu, but you can
supplement them with commercially packed air-dried or freeze-dried foods and
supermarket goods. Rice, popcorn and varieties of beans are nutritious and
long-lasting. The more supplements you include, the more expensive your
stockpile will be.
Following is an easy approach to long-term food storage:
Please Read The Website Disclaimer!
Copyright 1986-2012, The Survival & Self-Reliance Studies Institute (SSRsi), All
Rights Reserved
Site conceptualized, designed, created & maintained by MEG Raven
Snail Mail: SSRsi, PO Box 2572 Dillon, CO. 80435-2572