Build a Kit

You should store at least one gallon of water per person per day. A normally active person needs at least one gallon of water daily just for drinking however individual needs vary, depending on age, physical condition, activity, diet and climate. To determine your water needs, take the following into account:

• One gallon of water per person per day, for drinking and sanitation.
• Children, nursing mothers and sick people may need more water.
• A medical emergency might require additional water.
• If you live in a warm weather climate more water may be necessary. In very hot temperatures, water needs can double.
• Keep at least a three-day supply of water per person.

It is recommended you purchase commercially bottled water, in order to prepare the safest and most reliable emergency water supply. Keep bottled water in its original container and do not open until you need to use it. Observe the expiration or “use by” date. Store in cool, dark place.

It is recommended you purchase food grade water storage containers from surplus or camping supplies stores to use for water storage.

Before filling with water, thoroughly clean the containers with dishwashing soap and water and rinse completely so there is no residual soap.

If you chose to use your own storage containers, choose two-liter plastic soft drink bottles – not plastic jugs or cardboard containers that have had milk or fruit juice in them. Milk protein and fruit sugars cannot be adequately removed from these containers and provide an environment for bacterial growth when water is stored in them. Cardboard containers also leak easily and are not designed for long-term storage of liquids. Also, do not use glass containers, because they can break and are heavy.

Follow these steps for storing water in plastic soda bottles:

• Thoroughly clean the bottles with dishwashing soap and water, and rinse completely so there is no residual soap.
• Sanitize the bottles by adding a solution of 1 teaspoon of non-scented liquid household chlorine bleach to a quart of water. Mix the sanitizing solution in the bottle so that it touches all surfaces. After sanitizing the bottle, thoroughly rinse out the sanitizing solution with clean water.
• Fill the bottle to the top with regular tap water. If the tap water has been commercially treated from a water utility with chlorine, you do not need to add anything else to the water to keep it clean. If the water you are using comes from a well or water source that is not treated with chlorine, add two drops of non-scented liquid household chlorine bleach to the water. Let the water stand for 30 minutes before using.
• A slight chlorine odor should be noticeable in the water, if not, add another dose of bleach and allow the water to stand another 15 minutes.
• Tightly close the container using the original cap. Be careful not to contaminate the cap by touching the inside of it with your finger.
• Place a date on the outside of the container so you can know when you filled it. Store in cool, dark place.
• Water can also be treated with water purification tablets that can be purchased at most sporting goods stores.
• Water that has not been commercially bottled should be replaced every six months.

The following items are suggested when selecting emergency food supplies. You may already have many of these on hand.

• Ready-to-eat canned meats, fruits, vegetables and a can opener
• Protein or fruit bars
• Dry cereal or granola
• Peanut butter
• Dried fruit
• Nuts
• Crackers
• Canned juices
• Non-perishable pasteurized milk
• High energy foods
• Vitamins
• Food for infants
• Comfort/stress foods

Flood, fire, national disaster or the loss of power from high winds, snow or ice could jeopardize the safety of your food. Knowing what to do before and after an emergency can help you reduce your risk of illness and minimize the amount of food that may be lost due to spoilage.

Power outages can occur at any time of the year and it may take from a few hours to several days for electricity to be restored to residential areas. Without electricity or a cold source, food stored in refrigerators and freezers can become unsafe. Bacteria in food grow rapidly at temperatures between 40 and 140 °F, and if these foods are consumed, people can become very sick.

Do:

• Keep food in covered containers.
• Keep cooking and eating utensils clean.
• Keep garbage in closed containers and dispose outside, burying garbage if necessary.
• Keep your hands clean by washing them frequently with soap and water that has been boiled or disinfected.
• Discard any food that has come into contact with contaminated floodwater.
• Discard any food that has been at room temperature for two hours or more.
• Discard any food that has an unusual odor, color or texture.
• Use ready-to-feed formula, if possible, for formula-fed infants. If using ready-to-feed formula is not possible, it is best to use bottled water to prepare powdered or concentrated formula. If bottled water is not available, use boiled water. Use treated water to prepare formula only if you do not have bottled or boiled water.
• Breastfed infants should continue breastfeeding.

Don’t:

• Eat foods from cans that are swollen, dented or corroded, even though the product may look safe to eat.
• Eat any food that looks or smells abnormal, even if the can looks normal.
• Let garbage accumulate inside, both for fire and sanitation reasons.
• Note: Thawed food usually can be eaten if it is still “refrigerator cold.” It can be re-frozen if it still contains ice crystals. To be safe, remember, “When in doubt, throw it out.”