1. Feeding Your Family When Disaster Strikes

2. In this session…… Preparing for an emergency or disaster
Foods to have on hand
Keeping food safe during an emergency or disaster
Although this program may appear to be targeted towards those counties along the Gulf Coast, emergencies and disasters can happen any where. It is important to be prepared for any type of emergency whether it is a hurricane, fire, or flood, outbreak of an illness (think H1N1)or any other type of disaster – natural or manmade.

3. Prepare! Prepare! Prepare!
Assemble your disaster supplies kit
Should contain enough supplies so you can take care of yourself and your family without any outside help for AT LEAST 3 days
Kit contents will depend on:
Size of the family
Special needs
It is important that we make preparations for an emergency or disaster. One way to prepare is assemble a kit that contains enough supplies that allow you to take care of you and your family for at least 3 days. In areas prone to hurricanes (where electricity and water may become disrupted), you may want to consider having supplies for as long as 7 days.
The contents of your kit should be tailored to the needs and size of your family. Therefore, everyone’s kit is going to be a little different.

4. What is in a Disaster Kit?
Water
Food and utensils
Extra clothing
First aid kit
Emergency items (e.g. battery operated radio, flashlights, batteries, garbage bags, baby wipes, toilet paper)
Special needs items (diapers, medications, pet food and supplies, etc)
Here are some supplies to consider when putting together your disaster kit. More information can be found in our publication “Preparing for the Unexpected.”
Source: Preparing for the Unexpected, Texas AgriLife publication B-6178

5. Try to eat well to maintain strength during an emergency or disaster
Try to eat a variety of foods.
Eat at least one well-balanced meal/day
Consider vitamin/mineral supplement
Drink enough fluid to maintain hydration
Let talk specifically about our food and water needs during emergency situations.
It is important to maintain one’s strength and hydration during an emergency. Having adequate nutrition and water is important. When possible, try to eat a variety of foods to help get the nutrients your body needs. At the very least, try to eat one well-balanced meal per day. Taking a multivitamin/mineral supplement that has no more than 100% of the daily values may also be beneficial.
When it comes to fluid intake, maintaining hydration is a must. A person can live for several weeks without adequate food supplies but without water or fluids, death can easily happen in a manner of days. Therefore, it is important to drink enough fluids to maintain hydration status.

6. Food and water to have on hand during an emergency
Pack food and water for at least 3 days
Safe drinking water is essential for survival!
Can become scarce/contaminated during an emergency
Choose foods that don’t need refrigeration or preparation
Open and eat!
Look at your pantry for ideas (you want foods that you/your family will eat)
Lets focus a little more on food and water supplies to have during an emergency.
At the very least, it is recommended to have food and water supplies for at least 3 days. If you are sheltering in place during a hurricane or other severe weather event, consider having enough food and water for up to 7 days – just in case.
During emergencies such as natural disasters, safe drinking water can become scarce or even contaminated. Therefore, having a supply on hand is critical.
When it comes to food for you and your family , remember to plan for worse case scenarios. If you had no refrigeration and no power – what would you and your family eat?

7. Water Minimum: 1 gallon per person per day
Ex: Family of 4
4 x 1 gallon each x 3 days = 12 gallons
Individuals who are ill, children, older adults and nursing mothers often need more
Will want extra water during summer months (heat + humidity)
Let’s talk about water supplies.
At the very least, plan for 1 gallon of water per person per day. This should cover fluid needs as well as water needed for basic hygiene.
For a family of 4 who wanted to have a supply of food and water for 3 days, a minimum of 12 gallons would be needed.
For individuals with special needs (medication use, pregnant or nursing mother, elderly, or children) more water may be needed.
During hot and humid summer months, consider having extra water as well – plan for as much as 2 gallons of water per person.
As mentioned earlier, water supplies can become scarce or even contaminated during emergency situations so it is very important to have a supply of water on hand before you need it.
Remember – one can only live for a few days without water.
Get your water BEFORE a disaster happens.

8. Storing water Buy bottled water – easiest and preferred
Store tap water
Use food grade plastic containers or water bottles
Glass is heavy and breaks – not recommended
Plastic soda bottles are okay.
Milk jugs or cardboard juice/milk boxes are very hard to clean and not recommended
Wash and sanitize containers (1 tsp bleach/quart of water) before filling
There are two ways to set aside a supply of water for you and your family.
The first (and easiest way) is buy a supply of bottled water.
Another option is to store tap water (assuming it is from a safe source).
If you decide to store tap water, make sure that you use food grade containers . The term food grade means that the container will not transfer or leak non-food chemicals into the water. Food grade containers can be purchased from sporting good stores, camping supply stores or even large discount stores.
Sometimes people ask if they can store water in plastic milk jugs, cardboard containers, or soda bottles. Milk jugs or cardboard juice/milk boxes are very difficult to clean. If there is any milk or juice left, then that can create a good environment for bacteria to grow. Cardboard containers tend to leak and are not suitable for long-term water storage.
Soda bottles can be used but they must be washed with hot soapy water, rinsed thoroughly and then sanitized with a bleach-water solution (1 tsp bleach per quart of water). Plastic soda bottles have a screw top caps – more reliable for keeping dirt and other contaminants out compared to milk jugs or cardboard containers.
Whether you use bottled water or bottle your own water is up to you. The most important thing to remember is to get the water supply together BEFORE you need it.
Get your water BEFORE a disaster happens.

9. Storing bottled water
Keep bottled water in its original container until ready for use.
Rotate every 6 months to assure best quality
Use by the date stamped on bottle
Store bottles of water in a cool place (at least temperature) and away from gasoline, kerosene, pesticides, laundry soap.
Bottled water doesn’t go “bad.” However, if it is not properly stored (i.e. kept in a cool, dry place) the quality will be reduced. Most experts recommend that bottled water bet kept in its original container until ready for consumption. To assure the best quality, rotate your emergency supply every 6 months; use by the date stamped on the bottle.
Keep bottled water in a cool place (at least at room temperature) and away from gasoline, kerosene, pesticides, and laundry soap.
Suggested places to store bottled water: closet, under a bed, in a cabinet in the house.
Do not store water in a garage, outdoor storage shed, or in the attic (too hot and may come into contact with harmful chemicals).
Get your water BEFORE a disaster happens.

10. Storing your tap water…
Label and date water containers
Store away from gasoline, kerosene, pesticides, laundry soap.
Can also be stored in the freezer.
Once opened, try to use within 1-2 days.
Replace every 6 months.
If you are storing tap water, make sure you label the container with the date it was stored along with the contents.
Like bottled water, store containers of tap water in a cool, dry, and dark place and away from gasoline, kerosene, pesticides and laundry soap.
Depending on the size of the container, you could also store the water in a freezer. This way, the ice will help keep the freezer cold in case of a power outage. If you decide to store tap water in the freezer, do not fill the container completely full as the water will expand as it is frozen.
Once opened, try to use the water within one or two days.
Replace the water in the container every 6 months.
Get your water BEFORE a disaster happens.

11. Emergency Food Supplies
Buy kits already assembled
Make your own
Two ways to put together an emergency supply of food:
Buy it already put together.
Make your own.

12. Foods to have in a disaster kit
Protein bars Ready-to-eat cereals Fruit bars Smoked/dried meat Granola bars Canned soups/stews Formula/baby food Foods for medical cond. Dried and/or canned fruit Multivitamin/mineral Nuts/peanut butter Comfort foods Crackers Canned beans/vegetables Canned juices Canned meat (tuna or chicken) Meals ready to eat (MREs) Canned milk
When thinking about the types of food to put in your disaster kit, go to your cabinet or pantry for some ideas. During stressful times ,like a disaster or emergency, it is important to have foods that will be eaten by you and your family.
Try to include foods that require no (or very little) preparation. Canned pasta and soup can be eaten cold if there is no way to heat them up.
Consider including a multivitamin/mineral supplement in your kit to assure that you and your family are getting the nutrients you need.
Note to Agent
Encourage participants to think like the squirrel in the slide – the squirrel puts enough food away for lean times (a.k.a. winter) but when needed, just digs up the nuts and eats them.

13. Don’t forget utensils Manual can opener Paper towels and plates
Plastic utensils (knives/forks)
Something to heat canned foods (if desired)
Scissors (cut open foil packages)
Plastic storage bags
Hand sanitizer/wipes
Be sure to include the following utensils in your kit.
Manual can opener – in case there is no electricity.
Paper towels and plates – if water supplies are limited, you don’t want to use them for washing dishes and utensils.
If you are able to build a fire and cook outdoors, you will want to have something to heat canned foods.
Scissors – to cut open foil packages of tuna and other foods.
Plastic storage bags – to store crackers and other foods.
Hand sanitizer and wipes – to keep hands clean and reduce the risk of illness/infection.

14. Storing your emergency food & water supplies
Pack in air-tight containers to keep moisture and insects out.
Watch “best if used by” and/or expiration dates.
Rotate food supplies
If flooding is a concern, store food off the floor.
To maintain quality, store in cool, dry place (inside the home; not garage)
Once you have your food supplies assembled, pack them in an air-tight container to keep moisture and insects out.
Check the food periodically and rotate the supplies.
If you live in an area that is prone to flooding, store the supplies off the floor.
To maintain the quality of your food supplies, store the container in a cool, dry place. Do not store the supply of food in the garage or attic.

15. Use foods wisely during power outages
Use food in the refrigerator first.
Freezer second
- make a list of foods in the freezer to reduce # of times the freezer door is opened
Emergency food supplies third
If the power goes off during an emergency, use foods in the refrigerator first (if possible), and then the freezer (again, if possible). This will help stretch your emergency food supplies.

16. Keep Refrigerated Foods Safe During a Power Loss
Keep an appliance thermometer in refrigerator.
Recommended temperature = 40 degrees
If the power goes off, foods in the refrigerator will usually keep for 4 hours IF
the refrigerator temperature is 40 degrees or lower
you keep door shut
If the refrigerator temperature gets 40 degrees for more than 2 hours, some foods will need to be thrown away.
It is always a good idea to keep an appliance thermometer in your refrigerator so you can be sure that the temperature is 40 degrees or cooler.
Generally speaking, if the power goes off, foods in the refrigerator will usually keep for 4 hours. This assumes that the temperature is 40 degrees or cooler AND you keep the door shut.
If the refrigerator temperature is warmer than 40 degrees for more than 2 hours, then some foods will need to be thrown away. This includes any meat, milk, eggs, and other perishable foods.
Note to Agent:
If you have frozen water supplies in the freezer, you could move them to the refrigerator to try to keep the temperature at 40 degrees or cooler.
For additional information on what foods to keep and what to throw out during power outages, offer the following Extension publications:
ER-023 Handling Foods and Drinks when Losing Power
ER-017 Handling Food and Supplies during Power Loss
ER-021 Identifying and Handling Spoiled/Unsafe Food and Drinks after a Disaster

17. Keep Frozen Food Safe During a Power Loss
Food in the freezer should stay frozen for 1-2 days depending on how full it is.
Keep an appliance thermometer in the freezer.
Recommended temperature for freezer is 0 degrees
Store meat/poultry on lowest shelves.
Keep a list of foods you have stored in the freezer so you don’t have to open it too often.
When the power goes off, many people worry about the food that they have stored in their freezer.
If the freezer is full and the food is frozen solid, food will stay frozen for up to 2 days (as long as you keep the freezer shut).
If the freezer is only half full, food will stay frozen for about a day.
Of course, the actual amount of time the food stays frozen will depend on a number of factors:
Kind of food frozen in the freezer (a freezer full of meat stays cold longer than a freezer full of baked goods, vegetables, or fruit).
Insulation of the freezer – a well insulated freezer will keep frozen foods frozen longer than one with poor insulation.
Location of the freezer (hot garage vs. inside the house)
It is always a good idea to keep an appliance thermometer in the freezer so you can
monitor the temperature. Experts recommend that the freezer s be kept at 0 degrees.
Store meat/poultry on the lowest shelves (that way, if they accidently ever thaw the
juices won’t drip on to other foods).
Keep a list of foods that you have stored inside the freezer so you don’t have to open it
too often.

18. Keep Frozen Food Safe During a Power Outage
If thawed, many frozen foods can be refrozen IF ice crystals are present.
If food is thawed but freezer temperature stays at 40 or below, the food should be safe to eat.
If frozen foods have thawed and been at 40◦F or warmer for 2 or more hours, some will need to be thrown out.
If foods in the freezer have begun to thaw, many of them can be refrozen IF there are ice crystals present.
If food has thawed completely but the freezer temperature is 40 degrees or cooler, the food should be safe to eat (assuming it is properly cooked).
If frozen foods have thawed and have been at 40 degrees or warmer for more than 2 hours, some foods such as frozen dinners, meat or poultry, soft cheese, milk or egg products should be thrown out.
Note to Agent/Educator:
For more specific information on what foods to keep and what to throw out during power outages, offer the following Extension publications:
ER-023 Handling Foods and Drinks when Losing Power
ER-017 Handling Food and Supplies during Power Loss
ER-021 Identifying and Handling Spoiled/Unsafe Food and Drinks after a Disaster

19. Remember….
Prepare your emergency food supplies before an emergency or disaster strikes.
You cannot tell if food is safe by looking or smelling it.
It is not worth the risk of getting a foodborne illness – especially during an emergency.
When in doubt, throw it out!
Remember,
Prepare your emergency kit and gather your emergency food supplies BEFORE an emergency or disaster hits.
During an emergency, use your food supplies wisely. Don’t take a risk with food that is suspect – you can’t tell if a food is safe by looking, smelling, or tasting it.
During times of an emergency or disaster, it is important to maintain your strength and your health. Don’t take risks by eating contaminated food.
Last but not least, if you can’t tell whether or not a food is safe to eat don’t eat it. Remember the saying – when in doubt, throw it out!

20. Thank you!
Thanks for coming to our program on emergency food supplies during a disaster.