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Undilah PAS : MENENTANG KEZALIMAN & MENEGAKKAN KEADILAN
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Food and Water in an
Emergency
Information courtesy of:
American Red Cross
Federal Emergency Management Agency
Reprinted by Permission of the American Red Cross (1998)
If an earthquake, hurricane, winter storm or other disaster strikes your
community, you might not
have access to food, water and electricity for days, or even weeks. By taking
some time now to
store emergency food and water supplies, you can provide for your entire
family. This brochure was
developed by the Federal Emergency Management Agency in
cooperation with the American Red Cross and the U.S.
Department of agriculture.
Having an ample supply of clean water is a top priority in an
emergency. A normally active person needs to drink at least two
quarts of water each day. Hot environments can double that
amount. Children, nursing mothers and ill people will need even
more. You will also need water for food preparation and
hygiene. Store a total of at least one gallon per person, per day.
You should store at least a two-week supply of water for each
member of your family.
If supplies run low, never ration water. Drink the amount you
need today, and try to find more for tomorrow. You can
minimize the amount of water your body needs by reducing
activity and staying cool.
Hidden Water Sources in Your Home
If a disaster catches you without a stored supply of clean water, you can use
the water in your
hot-water tank, pipes and ice cubes. As a last resort, you can use water in
the reservoir tank of your
toilet (not the bowl).
Do you know the location of your incoming water valve? You'll need to shut it
off to stop
contaminated water from entering your home if you hear reports of broken water
or sewage lines.
To use the water in your pipes, let air into the plumbing by turning on the
faucet in your house at the
highest level. A small amount of water will trickle out. Then obtain water
from the lowest faucet in
the house.
To use the water in your hot-water tank, be sure the electricity or gas is
off, and open the drain at
the bottom of the tank. Start the water flowing by turning off the water
intake valve and turning on a
hot-water faucet. Do not turn on the gas or electricity when the tank is
empty.
When Food Supplies Are Low
If activity is reduced, healthy people can survivor on half their usual food
intake for an extended
period and without any food for many days. Food, unlike water, may be rationed
safely, except for
children and pregnant women.
If your water supply is limited, try to avoid foods that are high in fat and
protein, and don't stock salty foods, since they will make you thirsty. Try
to eat salt-free crackers, whole grain cereals and canned foods with high
liquid content.
You don't need to go out and buy unfamiliar foods to prepare an
emergency food supply. You can use the canned foods, dry mixes, and
other staples on your cupboard shelves. In fact, familiar foods are
important. They can life morale and give a feeling of security in time of
stress. Also, canned foods
won't require cooking, water or special preparation. Following are recommended
short-term food
storage plans.
Special Considerations
As you stock food, take into account your family's unique needs and tastes.
Try to include foods that
they will enjoy and that are also high in calories and nutrition. Foods that
require no refrigeration,
preparation or cooking are best.
Individuals with special diets and allergies will need particular attention,
as will babies, toddlers and
elderly people. Nursing mothers may need liquid formula, in case they are
unable to nurse. Canned
dietetic foods, juices and soups may be helpful for ill or elderly people.
Make sure you have a manual can opener and disposable utensils. And don't
forget nonperishable
foods for your pets.
How to Cook If the Power Goes Out
For emergency cooking you can use a fireplace, or a charcoal grill or camp
stove can be used
outdoors. You can also heat food with candle warmers, chafing dishes and
fondue pots. Canned
food can be eaten right out of the can. If you heat it in the can, be sure to
open the can and remove
the label first.
Three Ways to Purify Water
In addition to having a bad odor and taste, contaminated water can contain
microorganisms that
cause diseases such as dysentery, typhoid and hepatitis. You should purify all
water of uncertain
purity before using it for drinking, food preparation or hygiene.
There are many ways to purify water. None is perfect. Often the best solution
is a combination of
methods.
Two easy purification methods are outlined below. These measures will kill
most microbes but will
not remove other contaminants such as heavy metals, salts and most other
chemicals. Before
purifying, let any suspended particles settle to the bottom, or strain them
through layers of paper
towel or clean cloth.
BOILING
Boiling is the safest method of purifying water. Bring water to a rolling
boil for 3-5 minutes, keeping in mind that some water will evaporate.
Let the water cool before drinking.
Boiled water will taste better if you put oxygen back into it by pouring
the water back and forth between two clean containers. This will also improve
the taste of stored
water.
DISINFECTION
You can use household liquid bleach to kill microorganisms. Use only regular
household liquid bleach
that contains 5.25 percent sodium hypochlorite. Do not use scented bleaches,
colorsafe bleaches or
bleaches with added cleaners.
Add 16 drops of bleach per gallon of water, stir
and let stand
for 30 minutes. If the water does not have a
slight bleach
odor, repeat the dosage and let stand another 15
minutes.
The only agent used to purify water should be
household
liquid bleach. Other chemicals, such as iodine
or water
treatment products sold in camping or surplus
stores that do
not contain 5.25 percent sodium hypochlorite as
the only
active ingredient, are not recommended and
should not be
used.
While the two methods described above will kill
most
microbes in water, distillation will remove microbes that resist these
methods, and heavy metals, salts
and most other chemicals.
DISTILLATION
Distillation involves boiling water and then collecting the vapor that
condenses back to water. The condensed vapor will not include salt and
other impurities. To distill, fill a pot halfway with water. Tie a cup to the
handle on the pot's lid so that the cup will hang right-side-up when the lid
is upside-down (make sure the cup is not dangling into the water) and boil
the water for 20 minutes. The water that drips from the lid into the cup is
distilled.
SUPPLIES
It's 2:00 a.m. and a flash flood forces you to evacuate your home - fast.
There's no time to gather
food from the kitchen, fill bottles with water, grab a first-aid kit from the
closet and snatch a flashlight
and a portable radio from the bedroom. You need to have these items packed and
ready tin one
place before disaster strikes.
Pack at least a three-day supply of food and water, and store it in a handy
place. Choose foods that
are easy to carry, nutritious and ready-to-eat. In addition, pack these
emergency items:
Medical supplies and first aid manual
Hygiene supplies
Portable radio, flashlights and extra batteries
Shovel and other useful tools
Household liquid bleach to purify drinking water
Money and matches in a waterproof container
Fire extinguisher
Blanket and extra clothing
Infant and small children's needs (if appropriate)
Manual can opener
If the Electricity Goes Off...
FIRST, use perishable food and foods from the refrigerator.
THEN, use the foods from the freezer. To minimize the number of times you open
the freezer door,
post a list of freezer contents on it. In a well-filled, well-insulated
freezer, foods will usually still have
ice crystals in their centers (meaning foods are safe to eat) for a least
three days.
FINALLY, begin to use non-perishable foods and staples.
How to Store Water
Store your water in thoroughly washed plastic, glass, fiberglass or
enamel-lined metal containers.
Never use a container that has held toxic substances. Plastic containers, such
as soft drink bottles,
are best. You can also purchase food-grade plastic buckets or drums.
Seal water containers tightly, label them and store in a cool, dark place.
Rotate water every six
months.
Emergency Outdoor Water Sources
If you need to find water outside your home, you can use these sources. Be
sure to purify the water
according to the instructions on page 3 before drinking it.
Rainwater
Streams, rivers and other moving bodies of water
Ponds and lakes
Natural springs
Avoid water with floating material, an odor or dark color. Use saltwater only
if you distill it first. You
should not drink flood water.
FOOD SUPPLIES
Short-Term Food Supplies
Even though it is unlikely that an emergency would cut off your food supply
for two weeks, you
should prepare a supply that will last that long.
The easiest way to develop a two-week stockpile is to increase the amount of
basic foods you
normally keep on your shelves.
Storage Tips
Keep food in a dry, cool spot - a dark area if possible.
Keep food covered at all times.
Open food boxes or cans carefully so that you can close them tightly
after each use.
Wrap cookies and crackers in plastic bags, and keep them in tight
containers.
Empty opened packages of sugar, dried fruits and nuts into screw-top jars
or air-tight cans to
protect them from pests.
Inspect all food for signs of spoilage before use.
Use foods before they go bad, and replace them with fresh supplies, dated
with ink or
marker. Place new items at the back of the storage area and older ones in
front.
Nutrition Tips
During and right after a disaster, it will be vital that you maintain your
strength. So remember:
Eat at least one well-balanced meal each day.
Drink enough liquid to enable your body to function properly (two quarts
a day).
Take in enough calories to enable you to do any necessary work.
Include vitamin, mineral and protein supplements in your stockpile to
assure adequate
nutrition.
FOOD STORAGE
Shelf-life of Foods for Storage
Here are some general guidelines for rotating common emergency foods.
Use within six months:
Powdered milk (boxed)
Dried fruit (in metal container)
Dry, crisp crackers (in metal container)
Potatoes
Use within one year:
Canned condensed meat and vegetable soups
Canned fruits, fruit juices and vegetables
Ready-to-eat cereals and uncooked instant cereals (in metal
containers)
Peanut butter
Jelly
Hard candy and canned nuts
Vitamin C
May be stored indefinitely (in proper containers and conditions):
Wheat
Vegetable oils
Dried corn
Baking powder
Soybeans
Instant coffee, tea and cocoa
Salt
Noncarbonated soft drinks
White rice
Bouillon products
Dry pasta
Powdered milk (in nitrogen-packed cans)
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