planning for the unexpected the university of georgia cooperative extension service
TRANSCRIPT
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Planning for the Unexpected
The University of Georgia Cooperative Extension Service
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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
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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
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If You Don’t 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
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Water in Your Pipes
• Turn faucet on in highest point of the house to allow in air
• Drain water from lowest faucet
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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
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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
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How Much to Store
• 3 days usually enough
• Rotate food one to two times a year
• Water can be stored up to 5 years
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Canned and packaged foods
• Buy the amount you and your family can eat in one sitting
• Don’t store perishable food in open cans or packages
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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
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Safe Cooking
• Outside only – camp fire, grill, camp stove
• Inside – candle warmers, chafing dishes, fondue pots
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Meals Ready to Eat
• Dehydrated meals
• Packaged rice and noodle mixes with added canned tuna or chicken
• Require water to fix
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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