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Lanita A. Lloyd
Deputy Director
140 North Marietta Pkwy.
Marietta, GA 30060
Phone: 770-499-4567
Fax: 770-499-4558
ema@cobbcounty.org
Cobb Emergency Management Agency (EMA)
Preparedness
Food for thought: Stockpiling now means fewer worries later
The easiest way to develop a stockpile is to increase the amount of food you normally keep on your shelves.
If activity is reduced, healthy people can survive 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, avoid foods that are high in fat and protein. 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 buy unfamiliar foods to prepare an emergency food supply. Use canned foods, dry mixes and other staples in your cupboard. Familiar foods are important. They can lift morale and give a feeling of security in times of stress. Also, canned foods won’t require cooking, water or special preparation.
Special considerations
Take into account your family’s needs and tastes. 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 babies may need liquid formula in case they are unable to nurse. Canned dietetic foods, juices and soups may be helpful for sick or elderly people.
Make sure you have a manual can opener and disposable utensils. And don’t forget nonperishable foods for your pets.
Powerless cooking
You can use a fireplace for emergency cooking while 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 first open the can and remove the label.
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 you can close them tightly after each use.
- Wrap cookies and crackers in plastic bags and keep them in airtight containers.
- Empty opened packages of sugar, dried fruits and nuts into screw-top jars or airtight cans to protect them from pests.
- Inspect food for signs of spoilage before use.
- Use foods before they spoil and replace them with fresh supplies, dated with ink.
- Place new items at the back of the storage area.
During and right after a disaster, it will be vital that you maintain your strength.
- Eat at least one well-balanced meal each day.
- Drink enough liquid to enable your body to function properly (at least two quarts a day).
- Take in enough calories to enable you to do necessary work.
- Include vitamin, mineral and protein supplements in your stockpile to assure adequate nutrition.
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
- Canned condensed meat, vegetable soups
- Canned fruits, fruit juices and vegetables
- Ready-to-eat cereals and uncooked instant cereals (in metal containers)
- Peanut butter and jelly
- Hard candy, canned nuts and vitamin C
- Wheat, dried corn, white rice and dry pasta
- Vegetable oils, soybeans
- Baking powder, salt
- Instant coffee, tea and cocoa
- Non carbonated soft drinks
- Bouillon products
- Powdered milk (in nitrogen-packed cans)
FIRST, use perishable food and foods from the refrigerator.
THEN, use 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 at least three days.
FINALLY, begin to use non-perishable foods and staples.
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