Food in an Emergency

Even though it is unlikely that an emergency would cut off your food supply for two weeks, consider maintaining a supply that will last that long. You may not need to go out and buy foods to prepare an emergency food supply. You can use the canned goods, dry mixes, and other staples on your cupboard shelves. Be sure to check expiration dates and follow the practice of first-in, first-out.

As you stock food, take into account your family’s unique needs and tastes. Familiar foods are important. They lift morale and give a feeling of security in times of stress. Try to include foods that they will enjoy and that are also high in calories and nutrition. Foods that require no refrigeration, water, special 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 ill or elderly people.
Make sure you have a manual can opener and disposable utensils. Don’t forget nonperishable foods for your pets.

Food Storage Tips

• Keep food in a dry, cool spot - a dark area if possible.
• Open food boxes and other re-sealable containers carefully so that you can close them tightly after each use.
• Wrap perishable foods, such as cookies and crackers, in plastic bags and keep them in sealed containers.
• Empty open packages of sugar, dried fruits, and nuts into screw-top jars or air-tight canisters for protection from pests.
• Inspect all food for signs of spoilage before use.
• Throw out canned goods that become swollen, dented, or corroded.
• 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.

Water in an Emergency

Having an ample supply of clean water is a top priority in an emergency. A normally active person needs to drink at least two quarts (half gallon) of water each day. People in hot environments, children, nursing mothers, and ill people will require even more. You will also need water for food preparation and hygiene. Store at least one gallon per person, per day. Consider storing at least a two-week supply of water for each member of your family. If you are unable to store this quantity, store as much as you can. If supplies run low, 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.

To prepare the safest and most reliable emergency supply of water, it is recommended that you purchase commercially bottled water. Keep bottled water in its original container, and do not open it until you need to use it. Store bottled water in the original sealed container, and observe the expiration or “use by” date.

If You Are Preparing Your Own Containers of Water...

It is recommended to purchase food-grade water storage containers from surplus or camping supplies stores to use for water storage. If you decide to re-use storage containers, choose two-liter plastic soft drink bottles – not plastic jugs or cardboard containers that have had milk or fruit juice in them. 

The reason is that milk protein and fruit sugars cannot be adequately removed from these containers and provide an environment for bacterial growth when water is stored in them. Cardboard containers leak easily and are not designed for long-term storage of liquids. Also, do not use glass containers, because they are heavy and may break.

Hidden Water Sources in Your Home

Safe water sources in your home include the water in your hotwater tank, pipes, and ice cubes. You should not use water from toilet flush tanks or bowls, radiators, waterbeds, or swimming pools/spas.

You will need to protect the water sources already in your home from contamination if you hear reports of broken water or sewage lines, or if local officials advise you of a problem. To shut off incoming water, locate the main valve and turn it to the closed position. Be sure you and other family members know beforehand how to perform this important procedure.

To use the water in your pipes, let air into the plumbing by turning on the faucet in your home at the highest level. A small amount of water will trickle out. Then obtain water from the lowest faucet in the home.

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 at the tank and turning on a hot-water faucet. Refill the tank before turning the gas or electricity back on. If the gas is turned off, a professional will be needed to turn it back on.