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Food and Water

If a hurricane strikes your community, you might not have access to food, water or electricity for days, or even weeks. By taking some time now to store emergency food and water supplies, you can provide for your entire family.

These guidelines were developed by the Federal Emergency Management Agency in cooperation with the American Red Cross and the U.S. Department of Agriculture.

Preparing a Supply of Clean Water

Having an ample supply of clean water is a top priority in an emergency. A normal active person needs to drink at least two quarts (half a gallon) of water each day. Children, nursing mothers and ill people will need even more. You will also need water for food preparation and hygiene.

Store a total of at least one gallon per person, per day. You should store at least a two-week supply of water for each member of your family. 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.

How to Store Water
Store your water in thoroughly washed plastic, glass, fiberglass or enamel-lined metal containers. Never use a container that has held toxic substances. It is recommended to purchase food-grade plastic water storage containers. If you decide to re-use storage containers, choose two-liter plastic soft drink bottles- not plastic jugs that have had milk or fruit juice in them.  Seal water containers tightly, label them and store in a cool, dark place. Change the water every six months.

Three Ways to Purify Water
In addition to having a bad odor and taste, contaminated water can contain microorganisms that cause diseases such as dysentery, typhoid and hepatitis. You should purify all water of uncertain purity before using it for drinking, food preparation or hygiene. There are many ways to purify water. None is perfect. Often the best solution is a combination of methods. Boiling and disinfection will kill most microbes but will not remove other contaminants such as heavy metals, salts and most other chemicals. Before treating, let any suspended particles settle to the bottom, or strain them through layers of paper towel, clean cloth, or coffee filter.

Boiling is the safest method of purifying water. Bring water to a rolling boil for 3-5 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 the water back and forth between two clean containers. This will also improve the taste of stored water.

You can use household liquid bleach to kill microorganisms. Use only regular household liquid bleach that contains 5.25 percent sodium hypochlorite. Do not use scented bleaches, color-safe bleaches or bleaches with added cleaners. Add 16 drops (1/8 teaspoon) of bleach per gallon of water, stir and let stand for 30 minutes. The water should have a slight bleach odor. If it doesn’t, repeat the dosage and let stand another 15 minutes. The only agent used to purify water should be household liquid bleach. Other chemicals, such as iodine or water treatment products sold in camping or surplus stores that do not contain 5.25 percent sodium hypochlorite as the only active ingredient are not recommended and should not be used.

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.

While the two first methods described above will kill most microbes in water, distillation will remove microbes that resist these methods, as well as heavy metals, salts and most other chemicals.

Hidden Water Sources in Your Home
If a disaster catches you without a stored supply of clean water, you can use the water in your hot-water tank, pipes and ice cubes. You should not use water from the toilet reservoir tanks or bowls.

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

Do you know the location of your incoming water main valve?  If you hear reports of broken water or sewage lines or local officials advise you of a problem you'll need to shut off potentially contaminated water from entering your home.  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 task.

Food Storage Tips
Even though it is unlikely that an emergency would cut off your food supply for two weeks, you should consider maintaining a supply that will last that long. The easiest way to develop a two-week stockpile is to increase the amount of basic foods you normally keep on your shelves.

  • 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 opened packages of sugar, dried fruits and nuts into screw-top jars or air-tight cans to protect them from pests.
  • Inspect all food for signs of spoilage before use.
  • 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.

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 elderly people.

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.

Nutrition Tips in Emergencies
During and after a disaster, it is vital that you maintain your strength. Remember the following:

  • 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.


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. And don't forget non-perishable foods for your pets.

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 two days. FINALLY, begin to use non-perishable foods and staples.

How to Cook If the Power Goes Out
For emergency cooking you can use a fireplace. A charcoal grill or camp stove can be used outdoors. You can also keep cooked foods hot by using 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.

Importance of Having Emergency Supplies
You should have the following items packed and ready in one place before disaster strikes. 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, hygiene supplies and first aid manual
  • Money and matches in a waterproof container
  • Portable radio, flashlights and extra batteries
  • Fire extinguisher
  • Blanket and extra clothing
  • Shovel and other useful tools
  • Infant and small children's needs (if appropriate)
  • Household liquid bleach to purify drinking water.
  • Manual can opener

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