Newsgroups: misc.survivalism
Subject: FEMA Docs: Emergency Food and Water
From: cescript@mtu.edu (Charles Scripter)
Date: 1 Aug 1995 23:33:42 -0400



                       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.


      ______________________________________________________________________

    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).


      ______________________________________________________________________



    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.


      ______________________________________________________________________

    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)


      ______________________________________________________________________



    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.


      ______________________________________________________________________

    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 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.


      ______________________________________________________________________

    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
          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:

         1. Buy a supply of the bulk staples listed above.
         2. 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.
         3. 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.


      ______________________________________________________________________



    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

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   Created October 1, 1994
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