About Emergency Food & Water Supplies

Food and water are basic necessities for survival and must be included in any preparations you make to survive a natural or man-made disaster. Collecting and storing food and water properly is a simple and relatively inexpensive measure that can mean the difference between life and death for you and your family.

Storing Water

• Plan to put aside one gallon of water per person each day in the case of an emergency. Your supply should last at least three days. Federal emergency agencies recommend that you use bottled water for your emergency water supply and that you don't open the bottles until it is time to consume the water. If you prefer to refill plastic containers for an emergency water supply, wash the containers thoroughly and do not reuse containers that once stored milk or juice.

Indoor Sources

• In an emergency, you might need to tap into water stored in other parts of the home. Hot water heaters, supply pipes and ice cube trays are some of these fallback sources. Do not use water from toilet tanks or bowls, swimming pools, spas, radiators or water beds. If local water mains or sewer lines are broken, protect your home's water from contamination by shutting off the main supply valve.

Outdoor Sources

• You can sanitize water taken from outside sources such as streams or lakes by boiling it for at least 10 minutes or by adding 1/8 teaspoon (16 drops) of unscented household bleach to a gallon of water. The water should have a slight chlorine odor after standing for 30 minutes. If it does not, repeat the bleach treatment. If the water still does not smell of bleach, find another water source.

Food

• When choosing what to store for an emergency food supply, pick nonperishable products and flavors your family knows and likes. Choose foods that are high in calories and nutrition. If anyone in your house has a chronic illness, consider what special foods they might require. Store enough food to last your family at least three days. Keep foods in a dry, dark, cool spot. Store everything in a tight container or in the original packaging.

Shelf Life

• The U.S. Department of Homeland Security lists food supply guidelines on its website. Stores of powdered milk, dried fruit, dry crackers and potatoes should be replenished if not used within six months. Canned meats, canned soups, canned fruits and vegetables, cereals, peanut butter, jelly, nuts and vitamins can be stored for up to a year. Items with an indefinite shelf life include wheat, vegetable oil, dried corn, baking powder, soybeans, instant coffee or tea, salt, noncarbonated soft drinks, white rice, bouillon cubes or powder and dry pasta.