Food and Water in an Emergency This article is the last of a four-part series on emergency preparedness in the community newsletter. The articles summarize FEMA-Red Cross pamphlets. To obtain the full pamphlets contact the city office. Water Storage A normal active person needs to drink at least 2 quarts of water per day. Hot environments can double that amount. You also need water for food preparation and hygiene. Store at least one gallon of water per person, per day. Have enough water for two weeks. Store water in thoroughly washed plastic, glass, fiberglass or enamel-lined metal containers. Never use a container that has held toxic substances. Seal containers tightly, label them, store in cool dark place, and rotate every six months. Emergency Outdoor Water Sources. Rainwater Streams, Rivers, and other moving bodies of water Ponds and Lakes Natural Springs Before drinking any such water be sure and purify it by boiling, disinfecting or distilling. Hidden water sources in your home Water in your pipes Hot water tank Water in the reservoir tank of your toilet (not the bowl). Food Storage Tips Keep food covered at all times. Open boxes or cans carefully so that you can close them tightly. S Wrap crackers and cookies in plastic bags and keep them in tight containers. Empty opened packages of sugar, dried fruits, and nuts into screw-top jars or cans to protect them from pests. Use foods before they go bad and replace them with fresh supplies. If electricity goes off, and stays off, for an extended period: 1. Use perishable foods from refrigerator first. 2. Second, use foods from freezer. In a well-filled, well-insulated freezer, foods will usually have ice crystals in their centers (meaning foods are safe to eat for at least three days.) 3. Lastly, use nonperishable items. 4. Do not use a outdoor gas grill indoors, and when using gas appliances and heaters have adequate ventilation to prevent asphyxiation. Shelf-life of Foods for Storage Six months Powered milk (boxed) Med fruit Dry crisp crackers Potatoes One year Canned condensed meat and vegetable soups Canned fruits, juices, and vegetables Ready-to-eat cereals Peanut butter Jelly Hard candy and canned nuts Vitamin C Indefinite Wheat Vegetable oils Dried corn Baking powder Soybeans Salt Noncarbonated soft drinks ? Bouillon products ? Dry pasta ? Powered milk in nitrogen packed cans