Being prepared for emergencies and natural disasters includes having a reliable food supply. Planning for your emergency food needs can significantly reduce stress and inconvenience for you and your family. The amount and type of food you should store depend on your household size, dietary preferences, specific health needs, your ability to utilize the food during an emergency, and available storage space. Preparing a short-term Emergency Food Supply can be as simple as increasing your stock of staple foods and non-perishable items you regularly use. Non-perishable foods are safe to store at room temperature for extended periods.
Building a Three-Day Emergency Food Kit
A three-day emergency preparedness kit is a vital resource for most disaster scenarios. Assembling essential items in one accessible location will help you and your household navigate the initial critical days of an emergency. This short-term kit must include food, alongside water, hygiene products, flashlights, blankets, and other recommended emergency supplies. Your emergency food supply should consist of non-perishable items that require no refrigeration, minimal to no cooking or preparation, and little to no water for reconstitution. If heating food becomes necessary, remember to include a grill, portable camping stove, and fuel in your supplies. For ease of management and portability, opt for compact and lightweight food items. A well-rounded short-term Disaster Supplies Kit should incorporate a variety of the following:
- Ready-to-eat canned meats, fruits, and vegetables
- Canned juices, milk, and soup (powdered soup necessitates extra water storage)
- Basic staples like sugar, salt, and pepper
- High-energy foods such as peanut butter, jelly, crackers, granola bars, and trail mix
- Specialized foods for infants, the elderly, or individuals with dietary restrictions (e.g., diabetics or those with allergies)
- Comfort and stress-relieving foods like cookies, hard candies, sweetened cereals, lollipops, instant coffee, and tea bags
- Vitamins
Ensure you have essential tools such as a can opener, scissors or a knife for opening pouches and packaging, and disposable plates, cups, and utensils. Organize these items in plastic bags, ideally with zipper closures, to maintain dryness and airtight conditions. Maintain a list of expiration dates for your food items to facilitate regular inspection and rotation – consume older items and replace them with fresh stock.
Initially, refrigerated and frozen foods can be utilized at the onset of an emergency. Refer to the section “If the Electricity Goes Off…” below for detailed guidance. If you anticipate a power outage, you can prolong the storage life of freezer contents by filling empty freezer space with frozen water. Freeze water in clean plastic containers or jugs. A well-insulated, fully stocked, and closed freezer can preserve food for 2 to 3 days.
Crafting a Two-Week Emergency Food Supply
While most emergencies are unlikely to disrupt food supplies for two weeks, preparing a two-week emergency food supply is a prudent measure for extended self-sufficiency. In regions prone to prolonged power outages, a two-week supply is particularly advisable. The guidelines for a three-day supply are also applicable to a two-week supply. However, for longer durations like two weeks, nutritional considerations become more critical than for a short three-day survival scenario. Aim to plan your food supplies to allow for at least one nutritionally balanced meal per day.
One effective strategy for developing a two-week emergency food supply is to increase your usual stock of basic pantry staples. If you frequently dine out, adjust your planning to account for the food you would typically consume at home over two weeks. Your plan should prioritize foods that do not require refrigeration or freezing. Many households already possess a two-week supply of staples if they assess their current pantry and develop a written plan. Maintain freshness by rotating non-perishable staples in your general storage once or twice annually.
Practical Tips for Planning Your Two-Week Food Stockpile:
- Compile a list of all household members, noting any specific dietary needs (diabetes, allergies, etc.).
- Inventory your existing pantry staples. Record quantities, purchase dates, opening dates, and expiration or use-by dates if available. Keep this list near your storage area and update it regularly.
- Repeat the inventory process for your freezer contents.
- Create a 14-day meal plan, labeling each day from “Day 1” to “Day 14.” Specify the location of the food items for each day, especially if not stored in a single location.
- Add notes to each day’s plan detailing water requirements and necessary equipment and utensils for meal preparation. This step will highlight any gaps in your supplies and inform your shopping list.
- If staples like rice, instant cereals, potatoes, and dry milk lack cooking instructions on their packaging, prepare index cards with preparation steps or mixing ratios. Store these cards in airtight, waterproof plastic bags for easy access during an emergency.
Additional Tips for Efficient Food Storage Management:
- If packaging lacks a use-by or expiration date, mark foods with the purchase and opening dates using a permanent marker.
- If food items are specifically for emergency use and not regular consumption, clearly label them as “Emergency” or “Disaster Food” and store them separately in a designated location.
Recommended Emergency Food Options
Military and camping supply stores offer a variety of compact and preserved foods ideal for emergency preparedness kits. Meals Ready to Eat (MREs) require minimal to no preparation. Dehydrated or freeze-dried foods are lightweight and space-efficient, but remember to store extra water for rehydration. Some dehydrated foods, like fruits, can be eaten directly. If your kit includes foods requiring cooking, also include ready-to-eat options. Cooking facilities might be limited or unavailable during certain emergencies. Remember, short-term emergency supplies prioritize survival, energy, and hydration, but advance planning allows for nutritionally balanced meal considerations.
Shelf-Stable Food Ideas for Your Emergency Food Supply
Ready to Eat:
- MREs (Meals Ready to Eat)
- Canned fruits, vegetables, beans, meats, fish
- Canned juices, broths, and soups
- Shelf-stable juice and milk boxes
- Crackers and melba toast (avoid combination packs with refrigerated cheeses or luncheon meats)
- Peanut butter and jelly
- Dry, ready-to-eat cereals and granola
- Dried fruits, nuts, and trail mixes
- Jerky
- Granola bars
- Hard candies
Foods Requiring Water for Preparation:
- Instant oatmeal
- Dry milk
- Powdered drink mixes
- Instant pudding
- Dried soups
- Bouillon cubes or powder
- Instant rice and potatoes
What to Do When the Power Goes Out…
FIRST, prioritize using perishable foods from your refrigerator. NEXT, utilize foods from your freezer. To minimize freezer door openings and maintain temperature, affix a list of freezer contents to the door. In a well-filled, well-insulated freezer, foods should remain frozen with ice crystals present in their centers. Only consume frozen foods if ice crystals are still evident or if the freezer temperature has stayed at or below 40°F (4°C). Insulating the freezer with blankets can help retain cold temperatures; ensure vents are not blocked. FINALLY, begin using your non-perishable foods and staples.
Cooking Methods Without Electricity
For emergency cooking, utilize outdoor methods such as a fire, charcoal grill, or camping stove. Candle warmers, chafing dishes, and fondue pots can warm pre-cooked foods. Avoid using these warming devices for cooking raw foods like meats, poultry, seafood, eggs, or products containing them, which require thorough cooking for safety.
Important Considerations for Canned Foods
Commercially canned foods are an excellent choice for emergency food supplies. They are pre-cooked and can be eaten directly or warmed. Canned foods are shelf-stable and do not require refrigeration until opened. Shelf life is determined by quality assessments and canned foods can last for two years or more. For optimal quality, store canned goods in cool, dry locations and use within one year.
Regularly inspect your emergency canned food supply for rust, leaks, bulging, severe dents, or broken seals. Dents at seams or can ends can compromise seals. Significant dents on the can body may also break seals, even if not immediately apparent. Discard any cans exhibiting these conditions. Do not consume contents from damaged cans during an emergency. If canned foods have been exposed to floodwaters, inspect them meticulously for damage. Discard home-canned foods or foods in glass jars, opened or unopened, contaminated by floodwater. Commercially canned foods in intact, non-rusty, and non-bulging cans can be salvaged after thorough cleaning and sanitization before opening.
Procedure for Cleaning Sealed Cans After Flood Exposure
- Use a permanent ink pen to mark the contents on each CAN.
- Remove paper labels as they can harbor bacteria and may not withstand the cleaning process.
- Scrub cans thoroughly in a strong soap or detergent solution using a scrub brush, paying special attention to lid and seam areas.
- Soak cans for 15 minutes in a sanitizing solution of two tablespoons of chlorine bleach per gallon of water.
- Air dry cans completely before opening with a sanitized can opener.
References:
- Nummer, B., Washburn, C. and Hunsaker, T. A Guide to Food Storage for Emergencies. (2013-01pr). Utah State University Extension, Logan, UT. 2013. http://extension.usu.edu/foodstorage/ou-files/Food_Storage_Booklet2.pdf
- The Church of Jesus Christ of Latter-Day Saints. 1998. Emergency Preparedness Manual.
- Federal Emergency Management Agency. Food and Water in an Emergency. (FEMA-477). FEMA, Washington, DC. August 2004.
- Food Safety and Inspection Service-USDA. Dec. 2016. Food Product Dating. FSIS, Washington, DC.
- CDC. 2017. Keeping Food and Water Safe After a Disaster or Emergency. Accessed at https://www.cdc.gov/disasters/foodwater/facts.html
Reviewed March 2020.
## Frequently Asked Questions (FAQ)Q: Is date labeling mandatory on all food containers?
A: No, the United States lacks a uniform federal system for food dating, except for infant formula and some baby foods. About 20 states currently mandate food dating. However, federal regulations stipulate that if a calendar date is used, it must include both month and day. For shelf-stable and frozen products, the year must also be included. If a date is used, it must be accompanied by a phrase clarifying its meaning, like “sell by” or “use before.”
Food dates are categorized as “open dating” (consumer-understandable calendar dates) or “closed”/coded dating. Open dating is common on perishable foods like meat, poultry, eggs, and dairy. Closed or coded dates may appear on shelf-stable items like cans, boxes, and bags.
Q: Can I consume food past its “sell-by” date?
A: A “Sell-By,” “Expiration,” or “Use By” date is primarily for retail inventory management. While it’s best to purchase products before these dates, food may still be safe and of good quality after the “sell by” or “use by” date if properly stored. Fresh meats and poultry, for example, can last 1-2 days past the sell-by date if consistently refrigerated. Other foods might remain good for 3-4 days or even a week beyond this date. Consult a home food storage chart for specific food guidelines.
“Best if Used By” or “Best if Used Before” dates indicate optimal quality and flavor, not safety or purchase deadlines.
“Use By” dates are manufacturer-recommended last dates for peak quality. Avoid using products after the “use by” date.
Spoilage bacteria can cause off-odors, flavors, or appearances. Discard any food exhibiting these characteristics, regardless of package dating. Mishandling fresh foods can also shorten safe storage times, irrespective of dates. Leaving perishables at room temperature for extended periods, thawing at room temperature for over two hours, improper picnic/party food handling, delays in refrigeration after purchase, and contaminated utensils all contribute to reduced safe storage times.
Q: How does date labeling work for infant formula and baby food?
A: Federal regulations require a “Use by” date on infant formula and baby food under FDA jurisdiction. Nutrient retention is crucial for infant formula dating. Formula must contain label-specified nutrient quantities until the “use-by” date and maintain a consistency that allows passage through a standard bottle nipple.
Baby food dating considers both quality and nutrient retention, adhering to the same nutrient retention standards as infant formula. Off-flavors or texture changes are also factors. Manufacturers conduct storage tests to determine appropriate “use-by” dates, assuming label-directed storage, preparation, and usage.
Never purchase or use infant formula or baby food past its “use-by” date.
Q: Are eggs safe to use after their expiration date?
A: If an egg carton has an “EXP” date, do not buy eggs after that date. It is the last day for retail sale as fresh eggs. For federally graded eggs (Grade A or AA), the pack date cannot exceed 30 days prior to cartoning.
If purchased before the expiration date, eggs can typically be used safely for 3-5 weeks post-purchase, provided immediate refrigeration at 40°F (4°C) or below is maintained from store to home.
Q: How should opened canned food products be stored?
A: Once opened, uneaten canned food must be removed from the can and stored in a covered, non-metallic container in the refrigerator or freezer. “Canned” food in glass jars can be stored in their original containers. Use refrigerated leftover canned food within 3-4 days, or within 2 days for meat, poultry, or fish-containing canned foods. Refrigerate leftovers within two hours of opening or cooking. Discard leftovers from cans or jars left unrefrigerated for over two hours.
When planning your emergency food supply, consider refrigeration needs for leftovers. Opt for can or bottle sizes that can be consumed in one meal or snack. Avoid bulk or institutional-sized containers if proper leftover storage isn’t feasible.
Q: What is the best way to store dry foods?
A: Store dry foods in airtight, moisture-proof containers in cool, dark places, away from direct light. Consider including zipper-closure plastic food storage or freezer bags in your emergency supplies for storing opened packages of dry milk, potatoes, rice, cereals, and dried fruits. Store emergency food staples in airtight plastic containers, screw-top glass jars, or non-rusty metal cans. These containers can then be reused for storing opened packages during an emergency.
