Building a well-stocked emergency food supply is crucial for disaster preparedness. Power outages, natural disasters, or other emergencies can disrupt access to grocery stores and food sources. Planning ahead and having enough non-perishable food items on hand can ensure you and your family have enough to eat during a crisis.
Consider storing at least a several-day supply of non-perishable food, choosing items your family enjoys and accommodating any special dietary needs. Essential Emergency Food Supplies include ready-to-eat canned meats, fruits, vegetables, protein or fruit bars, dry cereal, peanut butter, dried fruit, canned juices, non-perishable pasteurized milk, and high-energy foods. Don’t forget essentials like a manual can opener and eating utensils. Remember to include food for infants and even some comfort foods to help alleviate stress during difficult times.
Food safety is paramount during emergencies. Without electricity, refrigerated and frozen foods can spoil quickly, leading to foodborne illnesses. Bacteria thrive in temperatures between 40 and 140 degrees Fahrenheit. Discard any perishable food that has been at room temperature for two hours or more, or any food with an unusual odor, color, or texture. Keep food in covered containers and maintain clean cooking and eating utensils. Avoid eating from cans that are swollen, dented, or corroded.
Proper sanitation is also vital. Throw away any food that has come into contact with contaminated floodwater. If using infant formula, prioritize ready-to-feed options. If mixing formula is necessary, use bottled or boiled water as a last resort. Prevent garbage from accumulating indoors to minimize fire hazards and maintain sanitary conditions.
During a power outage, keep refrigerator and freezer doors closed as much as possible to maintain cold temperatures. A refrigerator can keep food cold for about four hours unopened. A full freezer will hold its temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Monitor the temperature with a refrigerator thermometer. Discard perishable items like meat, poultry, fish, eggs, and leftovers if they have been above 40 degrees Fahrenheit for two hours or more.
If you have access to dry ice, it can help extend the life of frozen food. Twenty-five pounds of dry ice can keep a 10-cubic-foot freezer below freezing for three to four days. Handle dry ice with caution, wearing dry, heavy gloves to prevent injury, and avoid direct contact between dry ice and food.
Consider alternative cooking methods during power outages. Candle warmers, chafing dishes, fondue pots, or fireplaces can be used indoors. Charcoal grills and camp stoves should only be used outdoors. Commercially canned foods can be eaten directly from the can without warming. If heating canned food, remove the label, thoroughly wash and disinfect the can with a diluted bleach solution (one part bleach to ten parts water), and open the can before heating.
