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
Family Protection 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.
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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.
Rainwater
Streams, rivers and other moving bodies of water
Ponds and lakes
Natural springs
Avoid water with floating material, an odor or dark color. Use saltwater
only if you distill it first (described later).
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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.
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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:
Medical supplies and first aid manual
Hygiene supplies
Portable radio, flashlights and extra batteries
Shovel and other useful tools
Money and matches in a waterproof container
Fire extinguisher
Blanket and extra clothing
Infant and small children's needs (if appropriate)
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FOOD: PREPARING AN EMERGENCY SOTCKPILE
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.
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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.
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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:
Wheat--20 pounds
Powdered Milk(for babies and infants)*-- 20 pounds
Corn--20 pounds
Iodized Salt--1 pound
Soybeans--10 pounds
Vitamin C**--15 grams
* 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.
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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.
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Shelf Life of Foods for Storage
Here are some general guidelines for rotating common emergency foods.
Use within six months:
Powdered milk (boxed)
Dried fruit (in metal container)
Dry, crisp crackers (in metal container)
Potatoes
Use within one year:
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
May be stored indefinitely (in proper containers and conditions):
Wheat
Vegetable oils
Corn
Baking powder
Soybeans
Instant coffee, tea
Vitamin C
and cocoa
Salt
Noncarbonated soft drinks
White rice
Bouillon products
Dry pasta
Powdered milk (in nitrogen-packed cans)
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:
Buy a supply of the bulk staples listed above.
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.
From a sporting or camping equipment store, buy commercially packaged,
freeze-dried or air-dried foods. Although costly, this will be your
best form of stored meat, so buy accordingly.
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If the Electricity Goes Off... FIRST, use perishable food and foods from
the refrigerator.
THEN use the foods from the freezer. To minimize the number of times you
open the freezer door, post a list of freezer contents on it. In a
well-filled, well-insulated freezer, foods will usually still have ice
crystals in their centers (meaning foods are safe to eat) for at least
three days.
FINALLY, begin to use non-perishable foods and staples.
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If you are interested in learning more about how to prepare for
emergencies, contact your local or State Office of Emergency Management,
or write to the Federal Emergency Management Agency, P.O. Box 70274,
Washington, D.C. 20024, and ask for any of the following publications:
Emergency Preparedness Checklist (L-154) Item #8-0872
Are You Ready? Your Guide to Disaster Preparedness (H-34) Item #8-0908
Emergency Preparedness Publications (L-164) Item #8-0822
Your Family Disaster Plan (L-191) Item #8-0954
Your Family Disaster Supplies Kit (L-189) Item #8-0941
Special thanks to the U.S. Department of Agriculture and the American Red
Cross for reviewing this publication.
FEMA-215 March 1992