...vital information to protect you and your loved ones from the current swine flu pandemic.


 
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Food, Water, Medicines and Other Necessities

Food

Everyone has different tastes and it would be presumptious to think that one list would be appropriate for all. Some people are getting into the total survival mode and they're stocking up on emergency rations, freeze dried products, cases of wheat, etc.

We don't think this is really necessary. You're not going camping. You're not trying to survive in the wilderness. You're just staying home.

Buy the same sort of things that you normally buy, only pay more attention to shelf life. You won't be able to count on having refrigeration at all times, so buy lots of canned and packaged goods.

And you don't need to take out a loan and go on a marathon shopping spree. Just buy extra every time you shop. It will quickly add up.

Most dairy products (i.e., milk, cheese, butter) can be frozen. Keep in mind, though, that you may lose electricity at any time, so frozen foods should be consumed before the canned goods.

Here is a handy Food Storage Calculator that you may find useful.

A pandemic might strike tomorrow or it might strike in 10 years. So don't just store your food and forget about it. As long as we're in 'situation normal' mode, you should be always rotating your food. Consume your emergency store and replace it again. That way it will always be fresh when the pandemic hits.




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.

    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.

    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.




    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 ten-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.

    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.

    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.

    Water purification plants sell bottled water in 5 gallon containers. These wouldn't need special treatment, and you can also buy or rent dispensers that these containers fit in to.

    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.

    If you have a spare bathtub in your home, keep one always filled with water. Replace it every few days to keep it fresh. You never know when the water might be turned off.

    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.

    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

    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.


    Please click on the link below for a comprehensive list of other supplies that should be included in your pandemic preparations...

    Your Family Disaster Supplies List