Colorado State University Extension
SafeFood Rapid Response Network


SAFEFOOD NEWS - Winter/Spring 1999 - Vol 3 / No. 2

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Food Safety and Storage for Emergency Preparedness

There's a saying about Colorado weather: wait five minutes and it will change. Whether you plan to stockpile food next winter for a whopper of a storm, or as a precaution against possible Y2K problems, there are some steps you should follow to prevent wasting food or suffering from a case of foodborne illness. The Gartner Group, a technology, research and analysis firm was commissioned by President Clinton's Council on Year 2000 Conversion to assess food-supply issues at the turn of the century. That research, and research of other experts, predicts that there won't be a food shortage due to Y2k. Other experts say it's doubtful that utilities will fail in most areas. If utilities do fail, it won't be for more than a few hours, so special needs for food preparation also are unlikely. However, some people may feel they should store a reserve of food and supplies.

Colorado State University Extension, American Red Cross, and the Federal Emergency Management Agency recommend that people who want to maintain a reserve of food and water set aside enough supplies for three days. It is unnecessary to set aside more food, except in the most extreme cases.

There are several reasons people may want to keep a couple of days worth of food in their home as a precaution in an emergency-such as a blizzard, ice storm, flood or other natural disaster, an illness that prevents them from traveling to a grocery store, or to put their mind at ease about Y2k issues. No matter your reason for storing or preserving food, it's important that the food you store remains safe to eat. At the same time, it's just as important to store food that's good for you. Buying a couple of days' worth of candy bars is not a good food-reserve solution.

An emergency is not the time to try new foods. Stock non-perishable foods, those that don't need refrigeration or will keep without refrigeration for a few days, and that you and your family like and eat on a regular basis. Choose canned or dried food, preferably those that are easy to prepare. Once you've established a supply, rotate and use the food every 6 to 12 months to keep the supply fresh and to avoid waste.

The most important step when organizing a food supply is planning it out. Think through your specific needs, and store food in quantities that fit those needs. The last thing you want to do is waste food from your reserves.

Having an adequate supply of food on hand is just the first step in establishing and emergency food supply-how you store the food is just as important. Keep the storage area and the food clean to discourage pests such as ants and mice. Keep food in containers that seal tightly, such as the original sealed boxes and cans, and store them off the ground in case of flooding.

Store water in sterilized, durable containers. Tap water that already is treated against harmful organisms can be stored directly from your faucet. Water is easy to store and will keep for 6 to 12 months.

Food Storage and Preparation Safety Tips

• Wash your hands with soap and warm water before handling food.
• Don't eat foods from damaged containers. Even a small dent may compromise the seal on a can, allowing the food inside to spoil.
• Keep food clean.
• Keep cold foods cold and hot foods hot.
• Don't leave perishable food at room temperature for more than two hours, including food in an open can.
• Boil all home-canned meats and vegetables, except plain tomatoes, for 10 minutes plus one additional minute per 1,000 feet in altitude before tasting. If you plan to preserve your own supply of food, contact your local Extension office to ensure that your recipes, equipment and methods are up-to-date and safe.
• Sore non-perishable food in an area that is between 32 degrees and 70 degrees F. The cooler the storage area, the longer the shelf life.
• Store food in a dry area with less than 15% humidity. The storage area also should be ventilated enough to prevent condensation of moisture on packaging material.
• Do not store food on the floor; the lowest shelf should be 2 - 3 feet off the floor.
• Mark food with the date it was stored. Rotate and use it every 6 to 12 months.
• Choose a storage area away from electrical equipment, such as freezers, furnaces, and hot water heaters; these appliances create heat, increasing the temperature of the storage area.

Tips for Storing an Emergency Food Supply