This is the fourth article in this series designed to help Potter County citizens to prepare for emergencies.  September is National Preparedness Month sponsored by the U.S. Department of Homeland Security.

If a large winter storm or other disaster strikes Potter County, you might not have access to food, water, and electricity for days or even weeks.   By taking some time now to store emergency food and water supplies, you can be READY to provide for your family.

For years the government has recommended storing at least a three-DAY supply of food.  After numerous disasters in the last few years, this recommendation has changed to at least a two- or even three-WEEK supply.  Some people prefer to be prepared for two or three MONTHS or more.

The first key to storing an emergency food supply is to use non-perishable food.  Store canned foods, dry mixes and other staples that do not require refrigeration.  For example, dry milk can be mixed in small quantities and drunk alone or used in cooking when lack of refrigeration means you can’t keep your regular milk.  There are also brands of liquid milk that do not need refrigeration until they are opened.  Other examples include potato flakes, instant rice, dried or canned beans, canned soups, dry soup mix, pasta and canned sauce, quick bread mix, drink mix, and canned meats, etc.  Foods that have a long shelf life even after opening, like peanut butter, make excellent additions to your stored foods.

Secondly, store familiar foods.  At a time of low morale and feelings of insecurity, like during an emergency, you do not need the additional stress of having to eat strange food.  Along with your normal types of meats, legumes, grains, fruits, and vegetables, you should store favorite cookies or other treats as “comfort foods.”  There are “emergency ration bars” on the market, but they should not be considered for more than a short-term supplement to regular food.  Their unusual texture and taste, along with their constipative effect on the digestive system might cause discomfort at a time when stress levels are already high.

A third guideline for storing emergency food applies to food rotation.  Think of it as “First In, First Out”.  When you bring home food, mark it with the month and year you bought it.  Put this new food on the back of the shelf.  Always pull the older food to the front to be used first.  This will help ensure that food is used while it is still fresh.  Remember, if you miss rotating a can or box of food, you don’t have to automatically throw it out.  Most foods that do not need refrigeration can be stored and used many months after their ‘expiration’ date and will still retain their taste and nutritional value.

Try to eat at least one well-balanced meal each day to maintain your strength.  If food supplies run low, a person’s normal daily intake may be reduced safely with minimal effect, except for children and pregnant women.  Additionally, if you expect your water supply to be limited, minimize your consumption of salty or dried foods, since they will make you thirsty and require more water to digest.

Storing food for emergencies does not mean much added expense.  When you use one can or box of your normal food, replace it with two.  It helps to keep a list of consumed items on the refrigerator, which then becomes your shopping list. Keep rotating the food so you use it in the order in which it was purchased.  This way, you gradually build up your extra supply, nothing goes to waste, and you will have enough on hand to feed your family for an extended period of time.

Here are a few last tips about food storage for emergencies and beyond.  A manual can opener (or two) is an essential part of the plan.  Be sure to include vitamin supplements in your stockpile to ensure adequate nutrition.  If food packaging isn’t air tight, wrap it or store it in air tight containers.  Also, make sure the packaging protects your food from bug or rodent infestation.  Things like flour or cereals can be placed in the freezer for a few days to kill any bugs.  Let them warm up to room temperature again before putting them in an air tight container.

In addition to food, you need to store water or have a means to get water even if “city water” is not available.  Many people naively expect to have city water at all times, but flooding can put water treatment plants out of commission.  Loss of electricity can close down pumping stations and even prevent home well pumps from working.

Water is essential to human life.  A normal person needs to drink at least two quarts of water each day.  You will also need water for food preparation and sanitation.  Store a minimum of one gallon per person, per day.  The American Red Cross recommends you should store at least a two-week supply of water for each member of your family.  The resources listed below include excellent information about how to store water.

With flu season fast approaching, there is another category of supplies you should stock.  Over-the-counter medications will be needed for caring for family members who have cold and flu-like symptoms.  As with food and water, a disaster prevents you from obtaining or restocking medications.  If you gather a supply of medicine for treating colds, flu, minor medical ailments, and injuries now, you will be better able to care for your family in a crisis.  When you come down with the flu, the last thing you want to do is run to the store.

For the flu season, you will need medication to treat symptoms such as a high fever, headache, body aches, cough, sore throat, and runny or stuffy nose.  Ask your health care provider which over-the-counter medicines are best for treating flu symptoms.  Or, go online to the CDC website for more information about taking care of a sick person in your home:  http://www.cdc.gov/h1n1flu/guidance_homecare.htm

There are many available resources for more information about storing food and water for an emergency.  The sources that were listed in our previous articles offer basic tips, but the most complete information is available through the American Red Cross/FEMA brochure “Food and Water in an Emergency” available online at http://www.fema.gov/pdf/library/f&web.pdf and the “Pennsylvania Emergency Preparedness Guide” available online through the PA Department of Health at http://www.dsf.health.state.pa.us/health/site/default.asp (select the link “Emergency Preparedness Guide” in the left-hand column). Both of these are also available at the Potter County Emergency Management Agency.  Call 814-274-8900.  Or call FEMA at 1-800-480-2520.  Or call the American Red Cross at 814-368-6197.    All of these sources can help you get free, but valuable information on preparing your food and water supply.

Adapt this information to your personal circumstances.  Use these simple suggestions so you will have supplies on hand to handle any unexpected situation.  It is time to get READY.