PERSONAL EMERGENCY PLANNING – FOOD STORAGE

If activity is reduced, healthy people can survive on half their usual food intake for an extended period of time. Unlike water, food can be rationed, except to children and pregnant women. Remember to store food your family will eat. Store at least a three day supply of non-perishable food in a dry place where the temperature is not above 70° f and not below freezing. Store food in tightly closed cans or metal containers so the food stays as fresh as possible and animals cannot eat it.

Select food items that require no refrigeration, preparation or cooking, and little or no water. If you must heat your food pack a can of Sterno. Choose food items high in calories and nutrition which are also compact, lightweight and are also easy to store and carry. Consider the special needs of those in your household, such as infants or those on special diets, and include appropriate food items. Remember to label food items with content and date. Use stored foods before they go bad and replace them with fresh supplies. Rotate food storage every six months. Try to eat salt-free crackers, whole grain cereals and canned food with high liquid content. 

How long can food supplies be stored?
 To judge how long you can store food supplies, look for an “expiration date” or “best if used by” date on the product. If you can not find a date on the product, then the general recommendation is to store food products for six months and then replace them.

*Some households find it helpful to pull food products for their regular meals from their disaster supplies kit and replace them immediately on an ongoing basis, so the food supplies are always fresh.

What kinds of food supplies are recommended to store in case of a disaster?

Try to avoid foods that are high in fat and protein, and don’t stock salty foods, since they will make you thirsty. Familiar foods can lift morale and give a feeling of security in time of stress. Also, canned foods won’t require cooking, water or special preparation. Take into account your family’s unique needs and tastes. Try to include foods that they will enjoy that are also high in calories and nutrition.

Store supplies of non-perishable foods and water in a handy place. You need to have these items packed and ready in case there is no time to gather food from the kitchen when disaster strikes. Sufficient supplies to last several days to a week are recommended.

Recommended foods include:

bulletReady-to-eat canned meats, fruits and vegetables. (Be sure to include a manual can opener)
bulletCanned juices, milk and soup (if powdered, store extra water).
bulletHigh energy foods, such as peanut butter, jelly, crackers, granola bars and trail mix.
bulletComfort foods, such as hard candy, sweetened cereals, candy bars and cookies.
bulletInstant coffee, tea bags.
bulletFoods for infants, elderly persons or persons on special diets, if necessary.
bulletCompressed food bars. They store well, are lightweight, taste good and are nutritious.
bulletTrail mix. It is available as a prepackaged product or you can assemble it on your own.
bulletDried foods. They can be nutritious and satisfying, but some have a lot of salt content, which promotes thirst. Read the label.
bulletFreeze-dried foods. They are tasty and lightweight, but will need water for reconstitution.
bulletInstant Meals. Cup of noodles or cups of soup are a good addition, although they need water for reconstitution.
bulletSnack-sized canned goods. Good because they generally have pull-top lids or twist-open keys.
bulletPrepackaged beverages. Those in foil packets and foil-lined boxes are suitable because they are tightly sealed and will keep for a long time.

Food Options to Avoid:

bulletCommercially dehydrated foods. They can require a great deal of water for reconstitution and extra effort in preparation.
bulletBottled foods. They are generally too heavy and bulky, and break easily.
bulletMeal-sized canned foods. They are usually bulky and heavy.
bulletWhole grains, beans, pasta. Preparation could be complicated under the circumstances of a disaster.

 

 

 

PERSONAL EMERGENCY PLANNING – WATER STORAGE

Store at least three gallons of water per day for each person in your household. Have a two week supply of water for each household member. People in hot environments, extremely physically active people, nursing mothers, children and ill people will need more water. The average person needs to drink at least eight glasses of water each day; however, four glasses a day is ok for a short period of time. Water is also necessary for food preparation and sanitation. However, towelettes, wash rags, and alcohol can be used for sanitation.  

Store water in thoroughly washed plastic containers. Soft drink bottles work well. Avoid using containers that will decompose or break, such as milk cartons, or glass bottles. Use rope to join your water containers in case you are displaced from your home in an emergency. The rope allows you to carry the bottles around your neck. Keep your water supply away from sun, heat, gasoline, and pesticides. In the event of an emergency, you can also utilize alternative water sources, such as the hot water tank, the water in your pipes and the untreated water in the reservoir tank of your toilet (NOT THE BOWL). 

To purify water, boil it for ten minutes and chlorinate it by adding two drops of bleach per quart of water or use purification tablets, such as iodine or halazone. Remember to rotate your water supply every six months.

Back  Next

Angel Arch, Canyonlands National Park,
 San Juan County, Utah

San Juan County photos

Commission Minutes

Commission Agenda

Employee Directory

Employment Opportunities

Risk Management

Marriage Licenses

Passports

GIS Data

 

Questions or Comments about this site: webmaster