Colorado State University Extension
SafeFood Rapid Response Network


SAFEFOOD NEWS - Winter 2002- Vol 6 / No. 2

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Emergency Preparedness: Food & Water Storage For Families

Since the tragic events on September 11th, most parents have tried to maximize their families' safety in the event of future attacks. Being prepared for a terrorist attack may be difficult, but being prepared for a disruption in our food or water supply is something we can do to help us attain a sense of control. An act of terrorism affecting or disrupting our food and/or water supply is similar to a disruption resulting from a blizzard, ice storm, tornado, flood or loss of employment. To be prepared for such events, we can look to the Federal Emergency Management Agency (FEMA) guidelines:

Emergency Food Supply Checklist

•  Keep at least a three-day supply of food and water per person.
•  Stock foods that require no refrigeration.
•  Store foods your family normally eats, plus favorite treats. A crisis is not the time to learn to eat new foods.
•  Avoid storing foods high in salt, as they tend to increase thirst.
•  Store single servings or one-meal size portions to avoid leftovers, as refrigeration may not be available.
•  Follow suggestions regarding canned foods, which keep almost indefinitely as long as cans are undamaged. The can will also work as the cooking and serving dish. Open the can and remove the label before heating. Do not place metal cans in the microwave.

Foods Recommended for Storage

•  Water (one gallon per person per day for drinking, cooking and personal hygiene)
•  Ready-to-eat canned foods (vegetables, fruit, beans, meat, fish, poultry, meat mixtures, and pasta)
•  Soups (canned or "dried soups in a cup")
•  Smoked or dried meats (such as beef jerky)
•  Dried fruits and vegetables
•  Juices (vegetable and fruit)
•  Milk (powdered, canned, evaporated)
•  Staples (sugar, salt, pepper, instant potatoes and rice, coffee, tea, cocoa mix)
•  Ready-to-eat foods (cereals, instant hot cereals, crackers, hard taco shells)
•  High-energy foods (peanut butter, jelly, nuts, trail mix, granola bars)
•  Snacks (cookies, hard candy, chocolate bars, soft drinks)

Store one or two manual can openers with your emergency food supply. Canned foods can be heated indoors with canned heat (such as Sterno). Charcoal grills, hibachis, and camp stoves must be used outside.

Food Storage Containers Food should only be stored in food-grade containers, those that will not transfer non-food chemicals into the food and those that contain no chemicals that would be hazardous to human health. If you are not sure if a container meets these criteria, don't use it. The safety of storage containers can be determined by contacting the manufacturer to ask if a particular container is approved for food use.

Food Safety: Perishables The main concern with perishables is how to keep them fresh when electrical power is unavailable. When the power goes off and you have no idea when it will be back, it's time to think about food safety.

The key to determining the safety of foods in the refrigerator and freezer is their temperature. If you experience a power failure, keep the refrigerator and freezer doors closed. Open the refrigerator as little as possible. Refrigerated items should be safe as long as the power is off no more than about 4-6 hours. A full freezer should keep foods safe for about two days, a half-full freezer for about one day. If foods still contain ice crystals and/or if the freezer is 40ºF or less and has been at that temperature no longer than one to two days, food that was safe when it was originally frozen should still be safe. These foods can be refrozen or cooked and eaten. Discard any perishable food that has been stored at temperatures above 40ºF for two or more hours, or any food that has an unusual odor, color or texture.

Source: 1. Front Range Healthy Lifestyles Issues Team, CSU Extension. 2. Your Family Disaster Supplies Kit. FEMA, brochure available at http://www.fema.gov.

For additional information provided by CSU Extension: Emergency preparedness information-http://www.ext.colostate.edu/pubs/emergency/emermenu.html

Food safety fact sheets- http://www.ext.colostate.edu/pubs/foodnut/pubfood.html

Disclaimer: The information available through this Web site is provided as a public service and for educational purposes only. All efforts have been made to ensure the material on this information system is accurate and up to date. However, Colorado State University Extension and SafeFood cannot be held responsible for any circumstances resulting from its use, unavailability, or possible inaccuracy. Also, reference in this Web to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation.

Updated Monday, August 29, 2011