Power outages may occur after a disaster and may linger for several days. Canned meals, dry mixes, and other essentials that don’t require refrigeration, cooking, water, or additional preparation should be kept on hand. Include a manual can opener as well as eating utensils.
What are the most common emergency food supplies?
When putting together your emergency survival food, keep the following in mind:
- Stock up on non-perishable food for at least a few days.
- Choose foods that the entire family will enjoy.
- Keep in mind any unique dietary requirements.
When it comes to emergency food supplies, we recommend the following:
- Canned meats, fruits, and vegetables, as well as a can opener
- Fruit or protein bars
- Granola or dry cereal
- Peanut butter can be used as a delicious spread
- Fruit that has been dried
- Juices from cans
- Pasteurized non-perishable milk
- Foods that are high in energy
- Infant formula
- Stress/comfort meals
How to Prepare and Store Emergency Food?
It is not required to purchase dehydrated or emergency food during canned food storage or preservation. Here are a few tips for ensuring emergency food:
- Expiration dates on canned items should be checked. After a year, home-canned food should be thrown out.
- Before the expiration date, use and replace the food.
The shelf life of canned goods can be increased under certain storage conditions. A cool, dry, and dark environment is best. Temperatures between 40 and 70 degrees Fahrenheit are ideal.
- Keep items away from refrigerator exhaust vents. Many foods degrade more quickly when exposed to heat.
- Food should be kept away from petroleum-based materials including gasoline, oil, etc Some food items absorb their odour.
- Food should be kept safe from rats and insects. If items in boxes or paper cartons are heavily wrapped or stored in watertight, airtight containers, they will last longer.
Prepare a Water Supply in Case of Emergency
- For each human and pet, keep at least 1 gallon of water on hand each day. For warmer climates, pregnant women, and sick people, consider keeping more water than this.
- For each person and pet, keep at least a 3-day supply of water on hand. If at all feasible, keep a two-week supply on hand.
- Store-bought water has an expiration date; other stored water should be replaced every 6 months.
- To disinfect your water and for regular cleaning and sanitising, have a bottle of unscented liquid home chlorine bleach on hand. Store bleach in a location with an average temperature of 70 degrees Fahrenheit (21 degrees Celsius). Consider refilling the bottle every year because the amount of active chlorine in bleach reduces over time owing to normal deterioration.
What is the equipment required for emergency food preparation?
In case of an emergency, have the following equipment on hand for meal preparation and service.
- Can openers that are operated by hand
- Hibachi and chafing dishes are examples of emergency cooking equipment. Candle warmers, chafing dishes, and fondue pots can be used to heat food that tastes better when it’s warm. Raw goods that require thorough cooking, such as meat, poultry, and eggs, must be prepared on a grill or cooking burner with a higher heat source.
- Matches and other essential items for use with emergency cooking apparatus
- Food preparation and serving utensils made of disposable materials (plates, utensils, cookware)
- Dishpans made of plastic or washing buckets
- Heat source in a can
- Thermometer for food
Invest in good quality and best foods for emergency storage!