Disaster Planning Emergency Supply Checklist

tocking up now on emergency supplies—and rotat- supplies for at least seventy-two hours. If you're in a flood ing them regularly—can add to your safety and com- area, store foods and eating utensils where they'd likely fort during and after a disaster. Store enough be away from contaminated water

Food and Water*

  • Water: 1 gallon per person per day (for pets, too)
  • Ready-to-eat canned meats (tuna, chicken, beef, chili), beans, soups, spaghetti
  • Canned fruits, vegetables, juice; dried fruit, raisins; other dry foods
  • Evaporated, powdered or ultrapasteurized milk
  • Boxed soy beverage
  • Crackers, ready-to-cereals, pretzels, instant oatmeal, pasta, rice
  • Peanut butter, jelly, granola bars, trail mix, nuts
  • Instant coffee, teabags, hot chocolate, meals, pudding, cookies, candy
  • Staples: sugar, salt, pepper, mustard, catsup, mayonnaise, creamer
  • Ready-to-eat infant formula, infant foods, food for elderly people and those with special needs, if appropriate
  • Pet food, if appropriate

Avoid salty foods since they'll make you thirsty, a problem when water is in short supply.

Cooking

  • Barbecue grill, camp stove, pots/pans
  • Fuel for cooking (charcoal, propane, etc.)
  • Plastic knives, forks, spoons
  • Paper plates and cups
  • Paper towels
  • Heavy-duty aluminum foil
  • Matches in a waterproof container
  • Can opener (manual)
  • Appliance (refrigerator) thermometer

The National Disaster Education Coalition provides more food and water related advice: www.disastereducation.org

Sanitation Supplies

  • Large plastic trash bags for trash, waste, water protection
  • Large trash cans
  • Bar soap and liquid detergent
  • Hand sanitizer, wet wipes
  • Shampoo
  • Toothpaste and toothbrushes
  • Feminine and infant supplies
  • Toilet paper
  • Household bleach
  • Newspaper (to wrap garbage and waste) Safety and Comfort
  • Sturdy shoes, socks
  • Heavy gloves for clearing debris
  • Candles and matches in a waterproof container
  • Change of clothing, sweatshirts
  • Knife or razor blades
  • Garden hose for siphoning and firefighting

Other Supplies

  • Copies of personal identification, medication prescriptions, and credit cards
  • Medication that doesn't need refrigeration
  • Extra keys for car and house
  • Map with places you could go and phone numbers
  • First-aid kit—freshly stocked
  • First-aid book
  • Suntan lotion, hats
  • Blankets or sleeping bags
  • Portable battery-powered radio or television, flashlight, and spare fresh batteries
  • Essential medication and spare glasses
  • Fire extinguisher: A-B-C type
  • Ax, shovel, broom
  • Crescent wrench for turning off gas
  • Screwdriver, pliers, hammer
  • Coil of V2-inch rope
  • Plastic tape

• Tent

  • Money
  • Essential medication for pets
  • Toys for children
  • In case distribution is disrupted after an emergency, store a two-week supply if you have special food or medical needs.

Source: Adapted from American Red Cross WIC Program, San Diego, CA. "Emergency Supply Checklist." Governor's Office on Emergency Services, Sacramento CA, and the National Disaster Education Coalition.

pressure. A loud hiss or spurting may indicate food spoilage. Wash can openers after each use.

  • Avoid washing raw meat and poultry. Besides being unnecessary, it increases the chance of cross-contamination.
  • Devein shrimp if you want to. Cooking destroys any bacteria in shrimp, including in the intestinal vein. For cosmetic purposes you may want to remove it. In large shrimp the vein may contain a lot of grit.
  • Keep juices from raw meat, poultry, or fish from coming in contact with other foods—cooked or raw. Use separate cutting boards, plates, trays, and utensils for cooked and uncooked meat, poultry, and fish.
  • Marinate meat, poultry, and seafood in covered, nonmetallic containers—in the refrigerator! Many marinades have acid-containing ingredients—wine, vinegar, and citrus juice—that react with metals. These metals can leach into food.
  • If you want to use marinade as a dip or sauce, make a double batch. Use half to marinate, then discard it after marinating. Use the rest for a sauce at serving time.
  • Avoid mixing dark-colored sauces into ground meat or poultry. Dark-colored sauces such as teriyaki sauce, soy sauce, barbecue sauce, and Worcestershire sauce make it hard to judge the doneness of ground meat. Instead, brush sauces on cooked patties when they're almost cooked. When ground beef is cooked to the proper and safe inside temperature, the juices run clear; use a meat thermometer to check.
  • Avoid eating raw seafood, meat, poultry, and eggs, or foods containing these foods. Foods with raw eggs include some recipes for homemade mayonnaise, homemade eggnog, homemade ice cream, Hollandaise sauce, and Caesar salad dressing. For people with a compromised immune system, even lightly cooked egg dishes such as soft custards and French toast can be risky. See "Is Raw Seafood Safe to Eat?" if you choose to enjoy raw seafood occasionally.
  • If you stuff poultry, do so just before roasting, and stuff loosely. Be sure that the internal temperature of the meat reaches 180° F and the center of the stuffing reaches 165° F before removing from the oven. As an option, cook stuffing separately from chicken or turkey, especially if you don't have a meat thermometer. Never cook stuffed poultry in a microwave oven. Refrigerate leftover poultry and stuffing separately.
  • If you infuse oil with herbs or garlic, use it right away rather than store it. Botulism has been linked to consuming some home-prepared herb and garlic oils. Commercially prepared herb and garlic oils are required to contain protective additives to prevent possible foodborne illness. As an added precaution,
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