Food

Following a disaster, there may be power outages that could last for several days or weeks, and electricity may be spotty for months after the quake. Stock canned foods, dry mixes and other staples that do not require refrigeration, cooking, water or special preparation. Be sure to include a manual can opener and eating utensils.

Just as important as putting your supplies together is maintaining them so they are safe to use when needed. Here are some tips to keep your supplies ready and in good condition:

• Keep canned food in a cool, dry place.
• Store boxed food in tightly closed plastic or metal containers to protect from pests and to extend its shelf life.
• Throw out any canned good that becomes swollen, dented or corroded.
• Use foods before they go bad and replace them with fresh supplies.
• Place new items at the back of the storage area and older ones in the front.
• Change stored food and water supplies every six months. Be sure to write the date you store it on all containers.
• Re-think your needs every year and update your kit as your family’s needs change.
• Keep items in airtight plastic bags and put your entire disaster supplies kit in one or two easy-to-carry containers, such as an unused trashcan, camping backpack or duffel bag.

Following a disaster, there may be power outages that could last for several days. Stock canned foods, dry mixes and other staples that do not require refrigeration, cooking, water or special preparation. Be sure to include a manual can opener and eating utensils.

Consider the following things when putting together your emergency food supplies:

• Store at least a two week supply of non-perishable food, more is better if possible - consider that infrastructure will not be rebuilt for a minimum of 3-6 months.
• Choose foods your family will eat.
• Remember any special dietary needs.
• Avoid foods that will make you thirsty.

The following items are suggested when selecting emergency food supplies. You may already have many of these on hand. Download the Recommended Supplies List (PDF)  

• Ready-to-eat canned meats, fruits, vegetables and a can opener
• Protein or fruit bars
• Dry cereal or granola
• Peanut butter
• Dried fruit
• Canned juices
• Non-perishable pasteurized milk
• High energy foods
• Food for infants
• Comfort/stress foods

Food Safety & Contamination

Without electricity or a cold source, food stored in refrigerators and freezers can become unsafe. Bacteria in food grow rapidly at temperatures between 40 and 140 °F, and if these foods are consumed you can become very sick. Thawed food usually can be eaten if it is still “refrigerator cold.” It can be re-frozen if it still contains ice crystals. To be safe, remember, “When in doubt, throw it out.”

Do:

• Keep food in covered containers.
• Keep cooking and eating utensils clean.
• Discard any food that has come into contact with contaminated flood water.
• Discard any food that has been at room temperature for two hours or more.
• Discard any food that has an unusual odor, color or texture.
• Use ready-to-feed formula. If you must mix infant formula use bottled water, or boiled as a last resort.

Cooking

Alternative cooking sources can be used in times of emergency including candle warmers, chafing dishes, fondue pots or a fireplace. Charcoal grills and camp stoves are for outdoor use only. Commercially canned food may be eaten out of the can without warming.

To heat food in a can:

1. Remove the label.
2. Thoroughly wash and disinfect the can. (Use a diluted solution of one part bleach to ten parts water.)
3. Open the can before heating.

Managing food without power:

• Keep the refrigerator and freezer doors closed as much as possible.
• The refrigerator will keep food cold for about 4 hours if it is unopened.
• Refrigerated or frozen foods should be kept at 40° F or below for proper food storage.
• Use a refrigerator thermometer to check temperature.
• Refrigerated food should be safe as long as the power was out for no more than 4 hours.
• Discard any perishable food (such as meat, poultry, fish, eggs or leftovers) that has been above 40° F for two hours or more.

Using Dry Ice:

• Know where you can get dry ice prior to a power outage.
• Twenty-five pounds of dry ice will keep a 10-cubic-foot freezer below freezing for 3-4 days.
• If you use dry ice to keep your food cold, make sure it does not come in direct contact with the food.
• Use care when handling dry ice, wear dry, heavy gloves to avoid injury.

For more information about food safety during an emergency, visit FoodSafety.gov.