Preparing for Disasters: Supplies for Your Home
In any disaster scenario, it might become necessary to shelter-in-place. In other words, evacuation might not be a viable option. Perhaps evacuation is too risky or remaining at your home is the best option. Regardless of the reasons, staying at your home is a choice that requires adequate preparation.
You must have the necessary supplies to survive for an extended period of time at home.
These Supplies Include the two (2) critical lifeline supplies:
• Food
• Water
Guidance on Food Requirements:
• 2,000 Calories per person per day is the goal
• A source of protein is critical
• Foods that are low in salt are desired and crucial
• Foods that don’t require heat or water for preparation
• Foods that are non-perishable
Disaster environments require a high level of physical exertion. Because of this, it is necessary to have at least 2,000 calories per person per day. This will allow enough energy to accomplish all of the life-saving tasks at hand.
Protein is a necessary for survival but is often overlooked. Protein is needed to repair and make new cells. Without protein this is not possible. If you don't eat enough proteins you get hungrier sooner and your body’s ability to repair and regenerate is drastically reduced.
Salt is a common part of most food sources. Unfortunately, salt greatly reduces the amount of water in our cells and can quickly lead to dehydration. In an environment where water is scarce, dehydration can quickly lead to death.
Sadly, most non-perishable food sources are low in protein and high in salt. This makes food supply choices quite limited—but is still a critical factor to evaluate. Additionally, with water sources low, and heat sources limited, food preparation may not be possible if boiling, heat, or water are necessary. Choose foods that require low preparation if possible.
Food Guidelines -Just as important as putting your supplies together is maintaining them so they are safe and edible for use when needed. Here are some tips to keep your supplies ready and in good condition:
• Keep canned foods in a dry place where the temperature is cool.
• Store boxed food in tightly closed plastic or metal containers to protect from
pests and to extend its shelf life.
• Throw out any canned good that becomes swollen, dented, or corroded.
• Use foods before they go bad, and replace them with fresh supplies.
• Place new items at the back of the storage area and older ones in the front.
• Change stored food and water supplies every six months. Be sure to write the
date you store it on all containers.
• Re-think your needs every year and update your kit as your family needs
change.
• Keep items in airtight plastic bags and put your entire disaster supplies kit in
one or two easy-to-carry containers, such as an unused trashcan, camping
backpack, or duffel bag
Food Safety -Understand that sanitation is vital so that germs do not spread via contaminated cookware or food.
• Keep food in covered containers and utensils clean.
• Discard any food that has come in contact with flood water, been at room temperature for more than two hours, or that has an unusual odor, color, or texture.
• Also discard foods from cans that are swollen, dented, or corroded, even though the product may look safe to eat.
• No matter how hungry you are, do not eat food that has an unusual odor, texture, or color. Diarrhea will kill you much faster than starvation will!
Food Preparation - Alternative cooking sources in times of emergency include candle warmers, chafing dishes, barbeque grills, fondue pots, or a fireplace. Although canned food can be eaten out of the can without warming, you can heat the contents by removing the label, thoroughly washing and disinfecting the can (use a diluted solution of one part bleach to 10 parts water), and opening the can before heating.
Keep garbage in closed containers and dispose outside, burying if necessary. Do not allow garbage to accumulate inside, both for fire and sanitation reasons.
Keep your hands clean by washing them frequently with soap and water that has been boiled or disinfected.
Guidance on Water Requirements
• 4 Liters of water per person per day
• Never ration water! Dehydration is a killer.
• Never drink water that you have not purified yourself or witnessed its purification
• The Ill, and Nursing Mothers, and elderly require more water
• High Temperatures require additional water
• Physical activity requires additional water
• Medical Emergencies require additional water
Water Storage and Guidelines
• To prepare safest and most reliable emergency supply of water, it is recommended you purchase commercially bottled water. Keep bottled water in its original container and do not open it until you need to use it.
• It is recommended you purchase food-grade water storage containers from surplus or camping supplies stores to use for water storage
• Milk and Juice leave microscopic organic particles that bond to plastic. These particles can quickly contaminate clean water and cause the growth of mold and other harmful micro organisms. Do not store water in containers that once contained milk or juice.
• It is nearly impossible to completely sterilize a container, so two drops of bleach per gallon is all that is necessary. This will prevent micro-organism growth but will not harm the body.
• Just to be safe – replace water every 6 months.
• Store in a cool, dark place.
• Replace the water every six months if not using commercially bottled water
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