Food Storage
If activity is reduced, healthy people can survive on half their usual food intake for an extended period of time. Unlike water, food can be rationed, except to children, pregnant women and others with health problems. Remember, its important to store only food your family will eat.
Store at least a three-day supply of non-perishable food in a dry place where the temperature is between 70°F and 30° F. Store food in tightly closed cans or metal containers elevated off the floor so the food stays as fresh as possible and animals cannot get into it.
Select foods that require no refrigeration, preparation, cooking, and little or no water. Dehydrated food, canned food, and freeze dried food all have long storage life. If you must heat your food, pack a can of Sterno – or select the boxed meals with their own heater at www.ReddyOrNot.com that don’t require a heat source to warm up. Select food items high in calories and nutrition, which are also compact and lightweight. Consider the special needs of those in your household such as infants or those on special diets and include the suitable food items for them.
Remember to label food items with content and date of purchase. To keep your emergency food supply fresh use them before they go bad. This could be made into a fun and educational event if you have an emergency drill occasionally to get everyone used to the special foods you store. In any case, rotate your food storage every 6 months or so to always be ready for an emergency.
Suggested food items include the following:
- Canned juices and canned milk
- Staples – wheat, corn, beans, sugar and salt
- Ready-to-eat canned meats, soups, fruits and vegetables
- Vitamins
- High energy foods – peanut butter, jelly, granola bars, trail mix, crackers
- Comfort / Stress foods – cookies, hard candy, sweetened cereal, lollipops
