Building Your Emergency Food Supply
When it comes to emergency survival food safety, the first and foremost thing to consider is building your emergency food supply. In case of a natural disaster or power outage, you and your family will need quick access to non-perishable foods that require minimal preparation and can be stored safely at room temperature. The ready.gov website recommends having at least a three-day supply of non-perishable food for each person and pet.
Recommended Amount of Non-Perishable Food to Store
The amount of non-perishable food to store in your emergency food supply will depend on the number of people and pets in your household. According to the foodsafety.gov website, you should have at least a three-day supply of non-perishable food for each person and pet. Keep in mind that this is the minimum recommended amount, and it's always better to have more food than less.
Examples of Non-Perishable Foods to Store
When building your emergency food supply, it is important to choose non-perishable foods that have a long shelf life and require minimal preparation. Examples of non-perishable foods include canned vegetables, fruits, and meats, boxed or powdered milk, dried fruits, nuts, and seeds, and energy bars.
Tips for Managing Food Storage and Checking Expiration Dates
Managing your emergency food supply properly is crucial for ensuring its safety and longevity. The fcs.uga.edu website recommends storing your emergency food supply in a cool, dry, and dark place, away from direct sunlight and heat sources. You should also check the expiration dates of your canned and packaged foods regularly and rotate them out as needed.
Special Considerations for Individuals with Dietary Restrictions
Individuals with dietary restrictions, such as vegetarians, vegans, and those with food allergies, should take special care when building their emergency food supply. The fcs.uga.edu website suggests including a variety of non-perishable foods that meet your dietary needs. Additionally, you should label your emergency food supply with any special instructions or dietary restrictions.
Storing Your Emergency Food Supply
Now that you have built your emergency food supply, it is important to store it properly to ensure its safety and longevity. The ready.gov website recommends storing your emergency food supply in a cool, dry, and dark place, away from direct sunlight and heat sources. Here are some tips for storing your emergency food supply:
Proper Storage for Opened Canned Food, Dry Foods, and Leftovers
When storing your opened canned food, dry foods, and leftovers, it is important to use airtight, moisture-proof containers to prevent contamination and spoilage. The fcs.uga.edu website suggests storing opened canned food in a covered, nonmetallic container in the refrigerator or freezer. Leftovers should be stored in airtight containers in the refrigerator or freezer, and they should be consumed within three to four days.
Best Practices for Storing Emergency Food Supplies in a Cool, Dry, and Dark Place
When storing your emergency food supply, make sure to choose a cool, dry, and dark place, away from direct sunlight and heat sources. The fcs.uga.edu website suggests storing your emergency food supply in a pantry or closet, and not in the garage or basement where temperatures can fluctuate. Additionally, you should check the storage instructions on your non-perishable food items and make sure to follow them carefully.
Recommended Amount of Water to Store
In addition to non-perishable food items, it is also important to store an adequate amount of water for your emergency food supply. The foodsafety.gov website recommends having at least one gallon of water per day for each person and pet. You should also store additional water for cooking and sanitation purposes. It is important to store your water in airtight containers and to check the expiration dates regularly.
Food Safety During Power Outages
Power outages can pose a threat to the safety of your emergency food supply. Here are some tips for ensuring food safety during power outages:
Discarding Perishable Food That Has Been Above 40 Degrees Fahrenheit for Two Hours or More
When the power goes out, it is important to keep your refrigerator and freezer doors closed to maintain the temperature inside. According to the ready.gov website, perishable food items such as meat, poultry, fish, eggs, and dairy products should be discarded if they have been above 40 degrees Fahrenheit for two hours or more. Frozen food items that have thawed should also be discarded.
Alternative Cooking Sources
When the power goes out, it can be challenging to cook your emergency food supply. However, there are several alternative cooking sources that you can use, including charcoal grills, propane stoves, or Sterno. The ready.gov website recommends having a supply of matches, lighters, and fuel for your cooking sources.
Using Dry Ice to Keep Food Cold
If you have access to dry ice, it can be a useful tool for keeping your emergency food supply cold during a power outage. According to the ready.gov, you can use 10 to 20 pounds of dry ice to keep a 10-cubic-foot freezer cold for two to three days. However, it is important to handle dry ice carefully and to follow the instructions on the package.
Food Safety After a Flood
Floods can cause a lot of damage to your home and food supply. If your emergency food supply has come into contact with floodwater, it is important to discard it and sanitize any commercially prepared food before using it. Here are some tips for ensuring food safety after a flood:
Discarding Food That May Have Come into Contact with Flood or Stormwater
According to the foodsafety.gov website, any food that has come into contact with flood or stormwater should be discarded. This includes food items that were not stored in waterproof containers or that were stored below floodwater levels. It is also important to discard any food items that have an unusual odor, color, or texture.
Sanitizing Commercially Prepared Food Before Using It
If you have any commercially prepared food that may have come into contact with floodwater, it is important to sanitize it before using it. The foodsafety.gov website recommends removing labels and placing the food in a solution of clean water and one tablespoon of unscented liquid chlorine bleach per gallon of water for 15 minutes. After sanitizing, rinse the food with clean water and dry it with a clean cloth or paper towel.
Inspecting Canned Foods Periodically for Damage
Canned foods can be a great addition to your emergency food supply, but they can also be damaged during a flood. The fcs.uga.edu website advises inspecting canned foods periodically for any signs of damage, such as bulging, rusting, or leaking. If you notice any damage, it is important to discard the food item.
Choosing Canned Foods Over Jars in Flood-Prone Areas
If you live in a flood-prone area, it may be better to choose canned foods over jarred foods for your emergency food supply. According to Real Simple, pantry items in cans are less likely to be contaminated by floodwater than those in jars. If you do have jarred foods in your emergency food supply and they have come into contact with floodwater, it is important to discard them.
Short-Term and Long-Term Emergency Food Supply
When building your emergency food supply, it is important to consider both short-term and long-term needs. Here are some tips for building an emergency food supply for short-term and long-term needs:
Non-Perishable Foods That Require Minimal Preparation
When building your emergency food supply, choose non-perishable foods that require minimal preparation and can be stored safely at room temperature. According to the fcs.uga.edu website, examples of non-perishable foods include:
- Canned fruits, vegetables, and meats
- Dried fruits and nuts
- Peanut butter
- Crackers
- Cereals
- Granola bars
- Juice boxes
- Shelf-stable milk
- Bottled water
Managing Food Storage
When building your emergency food supply, it is important to manage food storage properly to ensure its safety and longevity. The fcs.uga.edu website recommends using airtight, moisture-proof containers for dry foods and storing your emergency food supply in a cool, dry, and dark place. It is also important to check the expiration dates on your non-perishable food items and to rotate your emergency food supply every six months.
Cooking Without Power
In an emergency situation, it is important to know how to cook your emergency food supply without power. The Real Simple website recommends using a charcoal grill, propane stove, or Sterno for cooking. You should also have a supply of matches, lighters, and fuel on hand for your cooking sources.
Cleaning Sealed Cans After a Flood
If your emergency food supply has come into contact with floodwater, it is important to clean the sealed cans carefully before using them. The fcs.uga.edu website recommends washing the cans in a solution of one cup of bleach per five gallons of water and then rinsing them with clean water. After cleaning, you should dry the cans thoroughly with a clean cloth or paper towel.
Food Dating and Storage Times
When building your emergency food supply, it is important to understand food dating and storage times. Here's what you need to know:
Understanding Food Dating Labels
Food dating labels can be confusing, but it's important to understand them when building your emergency food supply. The fcs.uga.edu website explains the following terms:
- “Sell-By” Date: This is the date by which the store should sell the product. It is not a safety date.
- “Best if Used By” Date: This is the date by which the product is at its best quality. It is not a safety date.
- “Use-By” Date: This is the date by which the product should be used for safety reasons.
Storage Times for Various Foods
Different types of food have different storage times, and it's important to understand these when building your emergency food supply. The foodsafety.gov website provides the following guidelines:
- Canned Foods: Canned foods can be stored for two to five years, depending on the type of food.
- Dried Foods: Dried foods can be stored for six months to one year.
- Ready-to-Eat Foods: Ready-to-eat foods such as crackers, cereal bars, and dried fruit can be stored for six months to one year.
- Powdered Milk: Powdered milk can be stored for six months to one year.
- Infant Formula: Unopened infant formula can be stored for the shelf life of the product, which is usually about a year. Once opened, it should be used within one month.
- Pet Food: Unopened pet food can be stored for six months to one year.
Storing Opened Canned Food
If you have opened canned food in your emergency food supply, it's important to store it properly to ensure its safety. The fcs.uga.edu website recommends storing opened canned food in a covered, nonmetallic container in the refrigerator or freezer. Opened canned food can be stored in the refrigerator for three to four days and in the freezer for two to six months.
Are You Prepared for Emergency Survival Food Safety?
Emergencies can happen at any time, and it's important to be prepared with an emergency food supply that is safe and nutritious. Here are some key takeaways from this article:
- Build a three-day emergency food supply of non-perishable foods that require minimal preparation and can be stored safely at room temperature.
- Store your emergency food supply in a cool, dry, and dark place, and manage food storage properly to ensure its safety and longevity.
- Understand food dating and storage times for various foods and store opened canned food properly.
- In the event of a flood, discard any food that may have come into contact with flood or stormwater, and sanitize any commercially prepared food before using it.
By following these tips, you can be confident that you and your family are prepared for emergencies and have a safe and nutritious emergency food supply on hand.
Stay tuned for more great content from emergencypreparedness.cc to help you stay safe and prepared in any emergency situation.
Questions & Answers
What are the best non-perishable foods for emergency survival food safety?
Canned fruits, vegetables, meats, dried fruits, nuts, crackers, granola bars, and shelf-stable milk.
How can you cook without power for emergency survival food safety?
Use a charcoal grill, propane stove, or Sterno for cooking, and have a supply of matches, lighters, and fuel on hand.
Who can benefit from building an emergency survival food supply?
Everyone can benefit from building an emergency food supply to be prepared for unexpected emergencies.
What should you do if your emergency food supply comes into contact with floodwater?
Clean the sealed cans carefully with a solution of one cup of bleach per five gallons of water before using them.
How long can you store opened canned food for emergency survival food safety?
Store opened canned food in a covered, nonmetallic container in the refrigerator or freezer. It can be stored in the refrigerator for three to four days and in the freezer for two to six months.
What should you do with food that has been above 40 degrees Fahrenheit for two hours or more?
Discard any perishable food that has been above 40 degrees Fahrenheit for two hours or more to ensure food safety.
How can you manage food storage for emergency survival food safety?
Use airtight, moisture-proof containers for dry foods, store your emergency food supply in a cool, dry, and dark place, and check expiration dates and rotate your emergency food supply every six months.
