Water Tips

Never ration drinking water unless ordered to do so by authorities. Drink the amount you need today and try to find more for tomorrow. Minimize the amount of water your body needs by reducing activity and staying cool.

• Drink water that you know is not contaminated first. If necessary, suspicious water, such as cloudy water from regular faucets or water from streams or ponds, can be used after it has been treated. If water treatment is not possible put off drinking suspicious water as long as possible but do not become dehydrated.
• Do not drink carbonated or caffeinated beverages instead of drinking water. Caffeinated drinks and alcohol dehydrate the body which increases the need for drinking water.

Water Storage

Buy commercially bottled water and store it in the sealed original container in cool, dark place.

If you must prepare your own containers of water, purchase food-grade water storage containers. Before filling with chlorinated water, thoroughly clean the containers with dishwashing soap and sanitize the bottles by cleaning with a solution of one teaspoon of non-scented liquid household chlorine bleach to a quart of water. Water that has not been commercially bottled should be replaced every six months.

Water Treatment

If you have used all of your stored water and there are no other reliable clean water sources, it may become necessary to treat suspicious water. Treat all water of uncertain quality before using it for drinking, food washing or preparation, washing dishes, brushing teeth or making ice. In addition to having a bad odor and taste, contaminated water can contain microorganisms (germs) that cause diseases such as dysentery, cholera, typhoid and hepatitis. There are many ways to treat water. Often the best solution is a combination of methods. Before treating, let any suspended particles settle to the bottom or strain them through coffee filters or layers of clean cloth.

Boiling

Boiling is the safest method of treating water. In a large pot or kettle, bring water to a rolling boil for one full minute, keeping in mind that some water will evaporate. Let the water cool before drinking.

Boiled water will taste better if you put oxygen back into it by pouring the water back and forth between two clean containers. This also will improve the taste of stored water.

Chlorination

You can use household liquid bleach to kill microorganisms. Use only regular household liquid bleach that contains 5.25 to 6.0 percent sodium hypochlorite. Do not use scented bleaches, color safe bleaches or bleaches with added cleaners.

Add 1/8 teaspoon of bleach per gallon of water, stir and let stand for 30 minutes. The water should have a slight bleach odor. If it doesn’t, then repeat the dosage and let stand another 15 minutes. If it still does not smell of chlorine, discard it and find another source of water.

Other chemicals, such as iodine or water treatment products sold in camping or surplus stores that do not contain 5.25 or 6.0 percent sodium hypochlorite as the only active ingredient are not recommended and should not be used.

Food Safety and Sanitation

Without electricity or a cold source food stored in refrigerators and freezers can become unsafe. Bacteria in food grow rapidly at temperatures between 40 and 140 degrees Fahrenheit and if these foods are consumed you can become very sick. Thawed food usually can be eaten if it is still “refrigerator cold.” It can be re-frozen if it still contains ice crystals. Remember “When in doubt, throw it out.”

DO

• Keep food in covered containers.
• Keep cooking and eating utensils clean.
• Throw away food that has come into contact with contaminated flood water.
• Throw away food that has been at room temperature for two hours or more.
• Throw away any food that has an unusual odor, color or texture.
• Use ready-to-feed formula. If you must mix infant formula use bottled water or boiled water as a last resort.

DON’T

• Eat foods from cans that are swollen, dented or corroded, even though the product may look safe to eat.
• Let garbage accumulate inside, both for fire and sanitation reasons.
• Throw away food that has come into contact with contaminated flood water.

Cooking

Alternative cooking sources can be used in times of emergency including candle warmers, chafing dishes, fondue pots or a fireplace. Charcoal grills and camp stoves are for outdoor use only. Commercially canned food may be eaten out of the can without warming.
To heat food in a can:

• Remove the label.
• Thoroughly wash and disinfect the can. (Use a diluted solution of one part bleach to 10 parts water.)
• Open the can before heating.

Managing food without power

• Keep the refrigerator and freezer doors closed as much as possible.
• The refrigerator will keep food cold for about four hours if it is unopened.
• Refrigerated or frozen foods should be kept at 40 degrees Fahrenheit or below for proper food storage.
• Use a refrigerator thermometer to check temperature.
• Refrigerated food should be safe as long as the power was out for no more than four hours.
• Discard any perishable food such as meat, poultry, fish, eggs or leftovers that have been above 40 degrees Fahrenheit for two hours or more.

Using Dry Ice

• Know where you can get dry ice prior to a power outage.
• Twenty-five pounds of dry ice will keep a 10 cubic foot freezer below freezing for three to four days.
• If you use dry ice to keep your food cold, make sure it does not come in direct contact with the food.
• Use a refrigerator thermometer to check temperature.
• Use care when handling dry ice. Wear dry, heavy gloves to avoid injury.

• 2 absorbent compress dressings (5 x 9 in)
• 25 adhesive bandages (assorted sizes) 1 adhesive cloth tape (10 yards x 1 inch)
• 5 antibiotic ointment packets (approx 1 gm)
• 5 antiseptic wipe packets
• 2 packets of aspirin (81 mg each)
• 1 emergency blanket
• 1 breathing barrier (with one-way valve)
• 1 instant cold compress
• 2 pair of nonlatex gloves (size: large)

2 hydrocortisone ointment packets (1 gm ea)

1 3 in. gauze roll (roller) bandage 1 roller bandage (4 inches wide)

5 3 in. x 3 in. sterile gauze pads

5 sterile gauze pads (4 x 4 inches)

Oral thermometer (non-mercury/nonglass)

2 triangular bandages

Tweezers

Emergency First Aid instructions