Plan for an Emergency
Download a pdf of this fact sheet in English. 
are you prepared for an emergency?
Translations of Fact Sheet
A storm, flood, or power outage can happen with little warning. If you are not prepared, it may be too late to buy food and water.
how to plan ahead
- Store at least a 3-day supply of food, water, and other items.
- Buy a supply of foods that do not require refrigeration.
- Avoid buying salty foods that could make you thirsty.
- Store foods in containers to protect them from pests and germs. Put them in a dry, cool spot. Keep them covered.
- Replace unused emergency food supplies every few months. This will help keep them safe to eat, and retain their quality.
General Supplies
|
Food-related Supplies
|
emergency food and water supplies
Store in a Cool, Safe Place in Unopened Containers
| Milk and milk products |
• Dry milk or canned evaporated milk • Rice or soy milk • Boxed or shelf-stable milk |
| Meat, fish, poultry, and beans |
• Canned meat, chicken, or fish • Canned beans • Peanut butter, nuts, or seeds |
| Fruits |
• Canned or dried fruit • Canned or bottled fruit juice |
| Vegetables | • Canned vegetables |
| Pasta, noodles, rice, cereals, crackers, chips, and bars |
• Dry pasta, noodles, and rice • Ready-to-eat cereals • Crackers or tortilla chips • Granola bars or breakfast bars |
| Soups and stews | • Canned soups and stews |
| Condiments |
• Sugar and spices • Mustard and ketchup |
| Fats | • Vegetable oil |
| Sweets |
• Canned pudding • Jam or jelly |
| Water |
• 1 gallon of water per person per day for drinking, cooking, and personal hygiene • Use bottled water, or store tap water in clean containers |
refrigerated foods: before and during an emergency
You should normally set your refrigerator temperature between 35 and 40 degrees F. Check the temperature with a refrigerator thermometer.
If the power goes out, keep the refrigerator door closed as much as possible to maintain the cold temperature. This may help keep the foods safe to eat for a few hours. How long they will remain safe depends on the temperature of the room.
Throw foods out if the refrigerator temperature rises above 40 degrees F for more than 2 hours. Bacteria can grow to harmful levels and make you sick. The foods may look or smell fine, but may not be safe to eat.
If the power goes out:
- First: Use perishable foods and foods from the refrigerator.
- Second: Use foods from the freezer, if you can cook them.
- Third: Use canned foods and shelf-stable foods.
throw out these foods
If the Refrigerator Temperature Rises Above 40 Degrees for More Than 2 Hours
| Milk and milk products |
• Milk, buttermilk, or evaporated milk • Cheese or yogurt • Cream or sour cream |
| Meat, fish, poultry, eggs, and egg products | • Fresh, leftover or thawing meat, poultry, fish, or seafood • Salads made with meat, tuna, shrimp, chicken, or eggs • Lunch meats, hot dogs, bacon, sausage, or dried beef • Canned hams labeled "Keep Refrigerated" • Opened canned meats or beans • Gravy or stuffing |
| Fruits | • Cut fruit • Opened canned fruit or juice |
| Vegetables | • Cooked vegetables • Pre-cut packaged greens • Opened vegetable juice • Potato salad |
| Bread dough | • Refrigerator biscuits or rolls |
| Cooked pasta, noodles, and rice | • Cooked pasta, spaghetti, noodles, or rice • Pasta salads with mayonnaise or vinaigrette • Fresh pasta |
| Soups and stews | • Refrigerated soups and stews |
| Mixed foods | • Casseroles • Pizza with any topping |
| Sauces, spreads, and condiments | • Opened containers of horseradish, spaghetti sauce, tartar sauce, Worcestershire sauce, or Hoisin sauce |
| Fats | • Commercial garlic in oil • Opened mayonnaise or salad dressing • Whipped butter |
| Sweets | • Cream filled pastries • Pies (custard, cheese filled, or chiffon) • Cheesecake • Refrigerator cookie dough |
for more informataion
American Red Cross
Food and Water in an Emergency
www.redcross.org/static/file_cont39_lang0_24.pdf
Federal Emergency Management Agency (FEMA)
www.fema.gov
Florida International University
Healthy Hurricane / Disaster Cookbook
www.fiu.edu/~health/hurricaneseason/Cookbook.pdf
U.S. Department of Agriculture
www.fsis.usda.gov/Fact_Sheets
University of Massachusetts Nutrition Education Program
Keep Food Safe if the Power Goes Out
Keep Your Family Fed if the Power Goes Out
www.umass.edu/umext/nutrition/programs/food_safety/resources/index.html
references
- Emergency Food and Water Supplies, Federal Emergency Management Agency, 1992.
- Emergency Preparedness, U.S. Department of Agriculture, Food Safety and Inspection Service, 2004.
- Food and Water in an Emergency, American Red Cross, 1994.
- Keeping Food Safe During an Emergency, U.S. Department of Agriculture, Food Safety and Inspection Service, 2004.
- Keeping Your Food Safe if the Power Goes Out, University of Massachusetts Nutrition Education Program, 2000.
- Keeping Your Family Fed if the Power Goes Out, University of Massachusetts Nutrition Education Program, 2000.
