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Consider the following things when putting together your emergency food supplies:
Store at least a three-day supply of non-perishable food.
Choose foods your family will eat.
Remember any special dietary needs.
Avoid foods that will make you thirsty.
Choose salt-free crackers, whole grain cereals and canned foods with high liquid content.
Following a disaster, there may be power outages that could last for several days. Stock canned foods, dry mixes and other staples that do not require refrigeration, cooking, water or special preparation. Be sure to include a manual can opener and eating utensils.
The following items are suggested when selecting emergency food supplies. You may already have many of these on hand.
Ready-to-eat canned meats, fruits, vegetables and a can opener
Protein or fruit bars
Dry cereal or granola
Peanut butter
Dried fruit
Nuts
Crackers
Canned juices
Non-perishable pasteurized milk
High energy foods
Vitamins
Food for infants
Comfort/stress foods
Do:
Keep food in covered containers.
Keep cooking and eating utensils clean.
Keep garbage in closed containers and dispose outside, burying garbage if necessary.
Keep your hands clean by washing them frequently with soap and water that has been boiled or disinfected.
Discard any food that has come into contact with contaminated floodwater.
Discard any food that has been at room temperature for two hours or more.
Discard any food that has an unusual odor, color or texture.
Use ready-to-feed formula, if possible, for formula-fed infants. If using ready-to-feed formula is not possible, it is best to use bottled water to prepare powdered or concentrated formula. If bottled water is not available, use boiled water. Use treated water to prepare formula only if you do not have bottled or boiled water. Breastfed infants should continue breastfeeding.
Don’t:
Eat foods from cans that are swollen, dented or corroded, even though the product may look safe to eat.
Eat any food that looks or smells abnormal, even if the can looks normal.
Let garbage accumulate inside, both for fire and sanitation reasons.
Be Prepared:
Have a refrigerator thermometer.
Know where you can get dry ice.
Keep a few days’ worth of ready-to-eat foods on hand that do not require cooking or cooling.
When the Power Goes Out:
Keep the refrigerator and freezer doors closed as much as possible.
The refrigerator will keep food cold for about 4 hours if it is unopened.
Refrigerators should be kept at 40° F or below for proper food storage.
Once the Power is Restored:
Check the temperature inside the refrigerator and freezer.
If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40° F or below, the food is safe and may be refrozen. If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can't rely on appearance or odor. If the food still contains ice crystals or is 40° F or below, it is safe to refreeze or cook.
Refrigerated food should be safe as long as the power was out for no more than 4 hours. Keep the door closed as much as possible.
Discard any perishable food (such as meat, poultry, fish, eggs or leftovers) that has been above 40° F for two hours or more.
Using Dry Ice:Close up of pelets of dry ice
Under normal circumstances you should not keep dry ice in your freezer. If your freezer is functioning properly it will cause the unit to become too cold and your freezer may shut off. However, if you lose power for an extended period of time, dry ice is the best ways to keep things cold.
Twenty-five pounds of dry ice will keep a 10-cubic-foot freezer below freezing for 3-4 days.
If you use dry ice to keep your food cold, make sure it does not come in direct contact with the food.
Use care when handling dry ice, wear dry, heavy gloves to avoid injury.更多精彩文章及讨论，请光临枫下论坛 rolia.net