Having a well-stocked supply of food is essential, but it is also crucial to keep food safety in mind to limit the risk of food-borne illness.
One-Week Supply: Aim to have a minimum one-week supply of non-perishable food for each person in your household.
Variety: Include a variety of foods to ensure nutritional balance. Consider canned goods, dried fruits and vegetables, nuts, seeds, and whole grains.
Water: Store at least a gallon of water per person per day for at least three days.
Pet Food: Don't forget to store pet food and supplies.
Rotation: Rotate your food supply regularly to ensure freshness. Use a "first in, first out" system.
Non-Perishable Items: Focus on non-perishable items that have a long shelf life.
Bulk Purchases: Consider buying in bulk when possible to save money and reduce the number of trips to the store.
Local Sources: Support local farmers' markets and food co-ops for fresh produce and other items.
Gardening: If possible, start a garden to grow your own food.
Food Preservation: Learn how to preserve food through canning, freezing, or dehydrating.
Wash hands thoroughly: Wash your hands with soap and water before preparing food.
Cook food thoroughly: Cook food to recommended internal temperatures to kill harmful bacteria.
Avoid contaminated water: Do not drink tap water for cooking if it is suspected to be contaminated. If tap water is unsafe, use bottled water for drinking, cooking, and brushing teeth.
Check expiration dates: Check expiration dates on canned goods and other non-perishable foods.
Avoid damaged packaging: Avoid food with damaged packaging or cans with dents or bulges.
Inspect food for signs of spoilage: Look for signs of spoilage, such as mold, discoloration, or an unpleasant odor.
Keep refrigerator and freezer doors closed: As long as the power is out, keep refrigerator and freezer doors closed to maintain cold temperatures.
Use insulated coolers: If the power is expected to be out for an extended period, transfer perishable foods to insulated coolers filled with ice.
Discard perishable foods: If the refrigerator or freezer has been open for more than four hours, discard perishable foods, including meat, poultry, fish, dairy products, and eggs.
Remember the three F's: Food, Flies, Feces - keep your food storage/prep area far away as possible as your bathroom area. Ensure waste stays covered to avoid flies - flies landing on feces, and then food will spread disease.
Emergency Kit: Include a can opener, a manual can opener, and a cooking stove in your emergency kit.
Dietary Needs: Consider the dietary needs of everyone in your household, including infants, children, the elderly, and those with specific dietary restrictions.
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