Food and 

Water in an

Emergency

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.
 Emergency Food Supplies

Even though it is unlikely that an emergency would cut off your 

food supply for two weeks, consider maintaining a supply that will 

last that long. 

You may not need to go out and buy foods to prepare an emergency 

food supply. You can use the canned goods, dry mixes, and other 

staples on your cupboard shelves. Be sure to check expiration dates 

and follow the practice of first-in, first-out. 

PREPARING AN EMERGENCY FOOD SUPPLY

As you stock food, take into account your family’s unique needs 

and tastes. Familiar foods are important. They lift morale and give 

a feeling of security in times of stress. Try to include foods that they 

will enjoy and that are also high in calories and nutrition. Foods 

that require no refrigeration, water, special preparation, or cooking 

are best. 

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Individuals with special diets and allergies will need particular 

attention, as will babies, toddlers, and the elderly. 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. 

Don’t forget nonperishable foods for your pets.

STORAGE TIPS

 Keep food in a dry, cool spot—a dark area if possible.

 Open food boxes and other re-sealable containers carefully 

 so that you can close them tightly after each use.

 Wrap perishable foods, such as cookies and crackers, in 

 plastic bags and keep them in sealed containers.

 Empty open packages of sugar, dried fruits, and nuts into 

 screw-top jars or air-tight canisters for protection from pests.

 Inspect all food for signs of spoilage before use.

 Throw out canned goods that become swollen, dented, or 

 corroded. 

 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.

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SHELF-LIFE OF FOODS FOR STORAGE

The following provides some general guidelines for replacement of 

common emergency foods.

 Use within six months:

 Powdered milk - boxed

 Dried fruit

 Dry, crisp crackers 

 Potatoes

Use within one year, or before the date indicated on the label:

 Canned condensed meat and vegetable soups

 Canned fruits, fruit juices, and vegetables

 Ready-to-eat cereals and uncooked instant cereals 

 Peanut butter

 Jelly

 Hard candy and canned nuts

 Vitamins

 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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IF THE ELECTRICITY GOES OFF...

FIRST...

Use perishable food from the refrigerator, pantry, garden, etc.

THEN...

Use the foods from the freezer. To limit 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 

two days. Check to make sure the seal on your freezer door is still 

in good condition. 

FINALLY...

Begin to use non-perishable foods and staples.

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HOW TO COOK IF THE POWER GOES OUT

For emergency cooking indoors, you can use a fireplace. A charcoal 

grill or camp stove can be used outdoors. You can keep cooked 

food hot by using candle warmers, chafing dishes, and fondue pots. 

Use only approved devices for 

warming food. 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 before heating. Always 

make sure to extinguish open 

flames before leaving the room.

WHEN FOOD SUPPLIES ARE LOW

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, don’t eat salty foods, since they 

will make you thirsty. Instead, eat salt-free crackers, whole grain 

cereals, and canned foods with high liquid content. 

NUTRITION TIPS

During and after a disaster, it is vital that you maintain your 

strength. Remember the following:

 Eat at least one well-balanced meal each day.

 Drink enough liquid to enable your body to function properly 

 (two quarts or a half gallon per day).

 Take in enough calories to enable you to do any necessary work.

 Include vitamin, mineral, and protein supplements in your 

 stockpile to ensure adequate nutrition.

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 Emergency Water Supplies

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 (half gallon) of water each day. People in hot environments, 

children, nursing mothers, and ill people will require even more. 

You will also need water for food preparation and hygiene. Store 

at least one gallon per person, per day. Consider storing at least a 

two-week supply of water for each member of your family. If you 

are unable to store this quantity, store as much as you can. 

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.

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It is recommended to purchase food-grade water storage containers 

from surplus or camping supplies stores to use for water storage. 

If you decide to re-use storage containers, choose two-liter plastic 

soft drink bottles – not plastic jugs or cardboard containers that 

have had milk or fruit juice in them. The reason is that milk 

protein and fruit sugars cannot be adequately removed from these 

containers and provide an environment for bacterial growth when 

water is stored in them. Cardboard containers leak easily and

PREPARE AND STORE AN EMERGENCY SUPPLY OF WATER

To prepare the safest and most reliable emergency supply of 

water, it is recommended that you purchase commercially bottled 

water. Keep bottled water in its original container, and do not open 

it until you need to use it.

Store bottled water in the original sealed container, and observe the 

expiration or “use by” date.

If You Are Preparing Your Own Containers of Water...

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are not designed for long-term storage of liquids. Also, do not 

use glass containers, because they are heavy and may break.

 Thoroughly clean the bottles with dishwashing soap and 

 water, and rinse completely so there is no residual soap. 

 Additionally, for plastic soft drink bottles, sanitize the

 bottles by adding a solution of 1 teaspoon of non-scented 

 liquid household chlorine bleach to a quart (1/4 gallon) of 

 water. Swish the sanitizing solution in the bottle so that it 

 touches all surfaces. After sanitizing the bottle, thoroughly 

 rinse out the sanitizing solution with clean water.

 Fill the bottle to the top with regular tap water. (If your 

 water utility company treats your tap water with chlorine, 

 you do not need to add anything else to the water to keep it 

 clean.) If the water you are using comes from a well or 

 water source that is not treated with chlorine, add two drops 

 of non-scented liquid household chlorine bleach to each 

 gallon of water.

 Tightly close the container using the original cap. Be

 careful not to contaminate the cap by touching the inside of 

 it with your fingers. Write the date on the outside of the 

 container so that you know when you filled it. Store in a 

 cool, dark place. 

 Replace the water every six months if not using

 commercially bottled water. 

Preparing Containers

Filling Water Containers

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HIDDEN WATER SOURCES IN YOUR HOME

Safe water sources in your home include the water in your hotwater tank, pipes, and ice cubes. You should not use water from 

toilet flush tanks or bowls, radiators, waterbeds, or swimming 

pools/spas. 

You will need to protect the water sources already in your home 

from contamination if you hear reports of broken water or sewage 

lines, or if local officials advise you of a problem. To shut off 

incoming water, locate the main valve and turn it to the closed 

position. Be sure you and other family members know beforehand 

how to perform this important procedure. 

To use the water in your pipes, let air into the plumbing by turning 

on the faucet in your home at the highest level. A small amount of 

water will trickle out. Then obtain water from the lowest faucet in 

the home.

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 at the tank and 

turning on a hot-water faucet. Refill the tank before turning the gas 

or electricity back on. If the gas is turned off, a professional will be 

needed to turn it back on. 

EMERGENCY OUTDOOR WATER SOURCES

If you need to find water outside your home, you can use these sources. 

Be sure to treat the water according to the instructions on the next page 

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.

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WAYS TO TREAT WATER

The instructions below are for treating water of uncertain quality in 

rare emergency situations in the absence of instructions from local 

authorities when no other reliable clean water source is available 

and you have used all of your stored water. If you store enough 

water in advance, you will not need to treat water using these or 

other methods.

In addition to having a bad odor and taste, contaminated water can 

contain microorganisms (germs, bacteria, and viruses) that cause 

diseases such as dysentery, typhoid, and hepatitis. You should treat 

all water of uncertain quality before using it for drinking, food 

preparation, or hygiene.

There are many ways to treat water, though none are perfect. Often 

the best solution is a combination of methods. 

Boiling or chlorination will kill most microorganisms but will not 

remove other contaminants such as heavy metals, salts, and most 

other chemicals. Before treating, let any suspended particles settle 

to the bottom, or strain them through layers of paper towel, clean 

cloth, or coffee filter.

 Boiling

Boiling is the safest method of treating water. In a large pot or kettle, 

bring water to a rolling boil for 1 full minute, 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.

You can use household liquid bleach to kill microorganisms. Use 

only regular household liquid bleach that contains 5.25 to 6.0 percent 

sodium hypochlorite. Do not use scented bleaches, colorsafe bleaches, or 

bleaches with added cleaners. Because the potency of bleach diminishes 

with time, use bleach from a newly opened or unopened bottle. 

Chlorination

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Add 16 drops (1/8 teaspoon) of bleach per gallon of water, stir and let 

stand for 30 minutes. The water should have a slight bleach odor. If it 

doesn’t, then repeat the dosage and let stand another 15 minutes. If it still 

does not smell of bleach, discard it and find another source of water.

Other chemicals, such as iodine or water treatment products (sold 

in camping or surplus stores) that do not contain 5.25 to 6.0 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 microorganisms 

in water, distillation will remove microorganisms that resist these 

methods, as well as heavy metals, salts, and most other chemicals.

Distillation involves boiling water and then collecting the vapor that 

condenses back to water. The condensed vapor will not include salt 

or most 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 rightside-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. (See illustration.)

Distillation

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Disaster Supplies Kit

In the event you need to evacuate at a moment’s notice and take 

essentials with you, you probably will not have the opportunity 

to shop or search for the supplies you and your family will need. 

Every household should assemble a disaster supplies kit and keep 

it up to date. 

A disaster supplies kit is a collection of basic items a family would 

probably need to stay safe and be more comfortable during and after 

a disaster. Disaster supplies kit items should be stored in a portable 

container(s) near, or as close as possible to, the exit door. Review 

the contents of your kit at least once per year or as your family 

needs change. Also, consider having emergency supplies in each 

vehicle and at your place of employment. 

 The following should be included in your basic disaster supplies kit: 

 Three-day supply of nonperishable food and manual can 

 opener.

 Three-day supply of water (one gallon of water per person, per 

 day).

 Portable, battery-powered radio or television, and extra batteries.

 Flashlight and extra batteries.

 First aid kit and manual.

 Sanitation and hygiene items (hand sanitizer, moist towelettes, 

 and toilet paper).

 Matches in waterproof container.

 Whistle.

 Extra clothing and blankets.

 Kitchen accessories and cooking utensils.

 Photocopies of identification and credit cards.

 Cash and coins.

 Special needs items such as prescription medications, eye 

 glasses, contact lens solution, and hearing aid batteries.

 Items for infants, such as formula, diapers, bottles, and 

 pacifiers.

 Tools, pet supplies, a map of the local area, and other items to meet 

 your unique family needs.

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 Learn More

The Federal Emergency Management Agency’s Community and 

Family Preparedness Program and American Red Cross Community 

Disaster Education are nationwide efforts to help people prepare for 

disasters of all types. 

For more information, please contact your local emergency management 

office or American Red Cross chapter. This booklet and the preparedness 

materials listed below are online at www.fema.gov and www.redcross.

org. Other preparedness materials are available at these sites, as well as 

at www.ready.gov.

These publications are also available by calling FEMA at

1-800-480-2520, or writing:

 FEMA

 P.O. Box 2012

 Jessup, MD 20794-2012

Publications with an “A” number are available from your local 

American Red Cross chapter.

 Are You Ready? An In-depth Guide to Citizen Preparedness (IS-22)

 Preparing for Disaster (FEMA 475) (A4600)

 Preparing for Disaster for People with Disabilities and other 

 Special Needs (FEMA 476) (A4497)

 Helping Children Cope with Disaster (FEMA 478) (A4499)

Local sponsorship provided by:

FEMA 477

A5055

August 2004