Planning for the Unexpected

1
Planning for the Unexpected

• The University of Georgia Cooperative Extension
  Service

2
Where to Begin - Water

• 1 gallon per day per person
• Store in cleaned and sanitized containers
• Containers can be glass, food grade plastic, or
  metal with enamel liners

3
Preserve the Water

• Treat with bleach containing 5.25 sodium
  hypochlorite - no color, soap or scents
• 4 drops per quart
• Stir and seal tightly
• Mark Purified Drinking Water
• Store in cool, dark place

4
If You Dont Have Water Stored

• Turn off water supply to the house to prevent
  contamination
• Turn off gas or electricity to water heater
• Drain water from bottom of water heater

5
Water in Your Pipes

• Turn faucet on in highest point of the house to
  allow in air
• Drain water from lowest faucet

6
If you must use outside water

• Boiling is best
• Filter if needed through clean paper, towels,
  cheese cloth, coffee filters or special filters
  for camping
• Chlorinate
• Let stand 30 minutes

7
Choosing the Right Food

• Canned food
• Dried, evaporated and boxed milk
• Peanut butter, jelly, granola bars, trail mix,
  nuts, cereal
• Crackers and pretzels

• Instant pudding, cookies and candy
• Instant coffee, hot chocolate and tea bags
• Powdered drinks
• Sugar, salt, pepper, mustard, catsup, creamer and
  mayo

8
How Much to Store

• 3 days usually enough
• Rotate food one to two times a year
• Water can be stored up to 5 years

9
Canned and packaged foods

• Buy the amount you and your family can eat in one
  sitting
• Dont store perishable food in open cans or
  packages

10
Dry foods

• Store in airtight, moisture proof containers
• Store away from direct light in cool place
• Once open, store leftovers in storage bags that
  zip

11
Safe Cooking

• Outside only camp fire, grill, camp stove
• Inside candle warmers, chafing dishes, fondue
  pots

12
Meals Ready to Eat

• Dehydrated meals
• Packaged rice and noodle mixes with added canned
  tuna or chicken
• Require water to fix

13
To Summarize

• Store at least one gallon of water per person per
  day
• Plan menus of easy to store and fix foods
• Store at least 3 days of food and water

• Buy food in container sizes that can be used in
  one sitting
• Rotate stored food at least 1-2 times a year