September is disaster preparedness month (Ready.gov). "Promoting Preparedness Through Public Involvement", is the goal of this year's national public service campaign.
Natural disasters continue to make headlines accross the globe altering economies, health outcomes and food security. Locally, we continue to confront the effects of an extremely dry summer and fall with record high temperatures. The impact of climate change on extreme weather events is impossible to overlook!
More than ever before, we have become aware of the importance of being vigilent in preparing for the unexpected. There are three categories in the preparation process - "Before, During and After." When it comes to preparation, only one of the categories allows us to have a little more control in the outcome of the remaining two.
Instant information sources typically allow us to get a step aheaad of weather events and a well stocked emergency food and water supply helps relieve the stress of long lines and short tempers. As a family and consumer science educator, part of my focus is on food safety. It is helpful to make a food safety "Before, During, and After" list to keep on hand for when a disaster does strike.
BEFORE - The CDC and foodsafety.gov recommends that you:
• Have at least a three day emergency food supply for your entire family- non-perishable, ready to eat, needing little or no water to prepare.
• Have a supply of healthy snack items.
• Consider those with special dietary needs such as infants, children and the elderly with existing medical conditions, and family pets.
• Allow one gallon of water per person per day.
• Be sure to check expiration dates of pre-packaged foods, mixes and bakery products.
• Keep food in air tight containers away from insects, rodents, water and hazardous materials.
• Make sure you have cash/credit card accessible and available to at least one family member.
• Keep appliance thermometers in the fridge to maintain (40 degrees F /freezer 0 degrees) during a power loss.
• Don't forget medications, vitamins, baby formula, pet food, etc. that might need refridgeration.
• Have a can opener available and a canned heat source/Sterno.
DURING - USDA.gov recommends:
• Having coolers ready to go with frozen gel paks or milk containers.
• Keep the fridge closed if possible, as the food remains cold enough for four hours.
• An ice block or dry ice placed in the freezer will add extra reassurance.
• Blankets can help keep cold contained in the freezer. Make sure the vents are not obstructed by the blankets if the outage continues past four hrs.
• It's best to consume perishable foods early on.
• Use only outdoor cooking methods such as a camp stove or charcoal grill.
• Commercially canned foods are possibly the best option as they don't require the addition of water during preparation.
• Keep all dried foods sealed and labeled in plastic containers for individual serving sizes.
• Leftovers cannot be refridgerated during a power outage and it's not a good idea to waste
any food during the uncertainty of a natural disaster.
AFTER - FoodSafety.gov reminds us that:
• The food supply chain is easily broken during a disaster.
• Finding a quick source of fresh food items following a disaster, is not always possible.
• The time and effort it takes to prepare emergency food supplies now may seem daunting. But when disaster strikes, those emergency supplies may keep you and your family alive longer.
• Tasting food to determine it's safety following a natural disaster, is not recommended after as little as four hours without adequate refridgeration.
• Thawed food can be safely cooked or refrozen as long as the thawed frozen items still contain some ice crystals or they have been kept at 40 degrees or below.
• Adher to the rule"When in doubt-Throw it out"!
• If a foul smell, color or appearance is obvious when a container is opened, toss it out!
• No food item is worth taking a risk. The health of you and your family is far more important.
• Clean the inside of the refrigerator and freezer with hot soapy water and rinse with a sanitizing solution of one tablespoon liquid chlorine bleach per gallon of water. Leave the appliance door open for 20-30 minutes to allow for adequate air circulation.
• If an odor remains place coffee grounds, baking soda, a paper towel soaked with vanilla, or a commercially available product inside the refridgerator for at least 24 hours.
Fires, floods, earthquakes, hurricanes and blizzards will continue to pose a challenge to us all. Our only defense is to be prepared as best we can. "Prepare to Protect Those You Love" FoodSafety.gov
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