EMO Food and Water - Kenaston, Saskatchewan

FAMILY FOOD AND WATER STORAGE
CHECKLISTS
FOOD PREPARATION SUPPLIESFOOD STORAGE

In the event of a disaster each family in Canada should have a three-day emergency supply of food available. Disasters happen unexpectedly and planning your storage system takes time. There is no time like the present. Having a good reserve of food and water facilitates survival and creates a feeling of psychological well-being.

What to store:

Store foods that: you are used to eating, and is familiar to users
Can be stored adequately
Will keep without refrigeration
Are easily prepared, are precooked, cook quickly or require no cooking
Are nutritious and easily digestible. Aim for a balanced diet by planning your menus ahead of time
Offer variety
Remember to store the equipment necessary for preparation, cooking and clean up.
Will meet individual needs (e.g. special diets)
Is according to size of family
Remember some items will require water or milk, and possible boiled water
Remember to also store an emergency food pack that is small in volume and light to carry.

If there is no electricity:

Start with the food in your refrigerator
Then use the food in your freezer
Then use your daily reserves of (packaged) food
Finally, use your emergency food supply

Choice of Menu Suggestions:

	1st Day	2nd Day	3rd Day
Breakfast	Juice Melba Toast Peanut Butter Jam	Juice Granola Bars Apple Sauce	Juice Instant Oatmeal Dried Apricots
Lunch	Juice Melba Toast Pork and Beans Sliced Pineapple	Juice Canned Stew Green Peas Fruit Salad	Tomato Juice Melba Toast Chili Con Carne Canned Pears
Supper	Juice Spaghetti with Meat Sauce Canned Peaches	Vegetable Juice Flaked Ham Green Beans Tapioca Pudding	Juice Vegetable Soup Liver Pate Melba Toast Rice Pudding
Snack	Juice Cookies	Juice Dried Fruit	Juice Granola Bars
Serve a beverage with every meal If you can be assured of a water supply, you can plan a much larger variety of meals

Sample Shopping List

For Babies Nursing Formula Cereal (add 3-4 cans of evaporated milk) Puree Milk and Milk Products Powered Milk Canned Milk U.H.T packed milk Puddings (Ready to serve) Meat and Meat Substitutes (Canned) Flaked Ham, Turkey Pate Peanut Butter Pork and Beans Beef Jerky Grain Products Instant Oatmeal Instant Rice Instant Noodles	Beverages Fruit Juices Vegetable Juices Tomato juice V8 juice Bottled Water Instant Coffee Tea Bags Hot Chocolate Fruits (canned) Apple sauce Fruit salad Peaches Pears Pineapple Dried Fruits (Vacuum packed) Apricots Prunes Raisins Trail Mix Vegetables (canned) Green beans Green peas Creamed corn	Ready to Serve Meals (canned) Chili con carne Canned stew Spaghetti with meat sauce Soups Vegetable soup (canned) Instant soup mixes Miscellaneous Chocolate powder or instant hot chocolate Instant Coffee Tea Bags (individual packets) Cookies Jam Salt/Pepper Sugar
The quantity of foods should vary according to your needs. Renew the cereal products every six months and other supplies yearly. Store cereal products in metal containers, if possible. Do not forget food for pets.

Equipment and Supplies Recommended:
aluminum foil bottle opener candles can opener (manual) chlorine bleach cloths containers cups-glasses dinner plates dish detergent dishpan	first aid kit flashlight + batteries fondue set or camp stove frying pan fuel funnel garbage can hammer handiwipes matches (waterproof) nails	oven mitts plastic bags plastic wrap radio + batteries saucepan scissors scouring pads spoons, forks, variety of knives survival book washbasin

Storage Containers:

Container	Advantages	Disadvantages
Metal	Rodent proof Opaque Damp proof Stack easily	Rust May require can opener
Plastic	Inexpensive Light Damage resistant No seams Do not rust	Crack with time Affected by heat Not rodent proof
Glass	Can be sterilized Do not rust Rodent proof Airtight	Breakable Not easily stacked Let light through (*light may spoil food)
Packaging is as important as the food itself. It should be sealed in such a way that it is protected against rodents, insects, bacteria, humidity and variations in temperature. Destroy containers and contents of bulging tins or those whose contents spurt out when opened

WATER SUPPLY STORAGE

Store the water you usually drink Use water from a safe source Covered wells Protected springs Hot water tanks Family stockpile of canned or bottled water canned fruit juices Use small-necked plastic bottles that have been washed, disinfected and are easily carried. Heavier plastic preferred as the thin varieties tend to leach more plastic into the water. Handle water in the most hygienic manner possible Store water in a cook, dark place Record the date on which the water was bottled on each container Replace your stored water yearly You can use the water in your hot water tank for cleaning purposes only. Keep a supply of water-purifying agents (e.g. chlorine bleach). Never store water in containers that have been used for fuel, poison, or any other toxic product.		Quantity of Water to Store per person, per day (including children) 1.5 liter of water per day is essential for survival 3 liters of water are essential for maintenance (drinking, cooking) 6 liters or more of water are essential for comfort (drinking, eating, washing). Do not forget animals (30 ml of water per kilogram of weight)
Method for (4.5 liters, 1 gal)	Clear Water	Cloudy Water
Boil water	10 minutes	10 minutes
Chlorine bleach	4 drops 1 drop per liter of water	12 drops 3 drops per liter of water
Tincture of Iodine	20 drops	40 drops
Add water purification tables	as indicated on label	as indicated on label
Our hands are the most common source of contamination. Add just a few drops of chlorine bleach in water before washing your hands. Always follow instructions from your Public Health Department in regard to filtering and emergency chlorination. Remember, purification compounds must be in contact with the water for at least 30 minutes to kill the bacteria. The water must be well mixed. The treated water should have a slight chlorine or iodine tastes If you suspect that water is contaminated, either boil it or chlorinate it.

Choice of Fuels:

Fuels	Advantages	Disadvantages
Butane	Even heat Easy to transport	Can of 227 grams (8 oz) not refillable
Fuel Alcohol	Easily accessible Extinguish with water Not very volatile	Low heat production
Naphtha	High heat Burns cleanly	Evaporates fast
Propane	High heat output	May explode Produces characteristic odor
Sterno	Compact Extinguish with water	Low heat production Irritating fumes
All products should be used in a safe and well-ventilated area All products except alcohol and sterno should be stored outside Once a year, check all products, including fuels, to ensure condition is satisfactory All these products must be utilized according to manufacturers' specifications. Remember, never use a barbeque indoors.

Quantity of Fuel Needed:

Type of Equipment	Purchase Unit	Duration per Unit
Butane stove	Can, 227 g (8 oz) each	1 hour 40 min. per can
Gas stove 2 burners	Cartridge of 90 g	1 hour 30 min.
Propane stove/barbeque	2.25 kg (5 lb) cartridge	40 hours
Sterno stove (canned)	1 can (large format)	40 minutes (approx.)
Kerosene lamp (wick 2.4 cm or 1 inch)	1 liter (for lighting)	4 hours (approx.)
Gas lamp two mantles	1 liter (for lighting) 4 liters	8 hours (approx.) 32 hours (approx.)
Quantities are established assuming three hours of daily use for cooking.

Where to Store:

In a clean, readily accessible and safe area
Away from heat sources: fans, hot pipes, furnaces
Away from strong odors: solvents, combustibles
Protect from rodent and insects
On shelves, racks, in boxes or bins not more than 15 cm (6") from concrete floor.
Suggested Storing Areas:
- pantry
- cellar
- chests
- cupboards
- shed
- shelves
- space under stairs