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 Community and Family Preparedness 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 micro organisms. 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.
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.
- Rain water
- 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).
Three Easy Ways to Purify Water
In addition to having a bad odor and taste, contaminated water
can contain micro organisms 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
contaminant 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
micro organisms. (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
drug stores. 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 contaminant. 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.
Family Disaster Supply Kit
More about family disaster planning...
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)
Food: Preparing an Emergency Stockpile
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.
Food 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.
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 About Food
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.
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.
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
- Noncarbonate 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.
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.
See Also:Preparing your family for a natural disaster | Emergency Preparedness/Military Surplus
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