Are you prepared for an emergency?
 Prepare your Family for Disasters
Families can – and do – cope with disaster by preparing in advance and working together as a team. Create a family disaster plan including a communication plan, disaster supplies kit and an evacuation plan. Knowing what to do is your best protection AND your responsibility.
• Find out what could happen to you
• Make a disaster plan
• Complete the checklist
• Practice your plan
Date: 09/12/05 Source: www.redcross.org
Find out what could happen to you
Contact your American Red Cross chapter or local emergency management or civil defense office — be prepared to take notes:
• Ask what types of disasters are most likely to happen. Request information on how to prepare for each.
• Learn about your community’s warning signals: what they sound like and what you should do when you hear them.
• Ask about animal care after disaster. Animals may not be allowed inside emergency shelters due to health regulations.
• Find out how to help elderly or disabled persons, if needed.
• Next, find out about the disaster plans at your workplace, your children’s school or daycare center and other places where your family spends time.
Create a disaster plan
Meet with your family and discuss why you need to prepare for disaster. Explain the dangers of fire, severe weather and earthquakes to children. Plan to share responsibilities and work together as a team.
• Discuss the types of disasters that are most likely to happen. Explain what to do in each case.
• Pick two places to meet: 1. Right outside your home in case of a sudden emergency, like a fire. 2. Outside your neighborhood in case you can’t return home. Everyone must know the address and phone number.
• Ask an out-of-state friend to be your “family contact.” After a disaster, it’s often easier to call long distance. Other family members should call this person and tell them where they are. Everyone must know your contact’s phone number.
• Discuss what to do in an evacuation. Plan how to take care of your pets.
Complete this checklist
• Post emergency telephone numbers by phones (fire, police, ambulance, etc.).
• Teach children how and when to call 911 or your local Emergency Medical Services number for emergency help.
• Show each family member how and when to turn off the water, gas and electricity at the main switches.
• Check if you have adequate insurance coverage.
• Teach each family member how to use the fire extinguisher (ABC type), and show them where it’s kept.
• Install smoke detectors on each level of your home, especially near bedrooms.
• Conduct a home hazard hunt.
• Stock emergency supplies and assemble a Disaster Supplies Kit.
• Take a Red Cross first aid and CPR class.
• Determine the best escape routes from your home. Find two ways out of each room.
• Find the safe spots in your home for each type of disaster.
Practice your plan
• Test your smoke detectors monthly and change the batteries at least once a year.
• Quiz your kids every six months so they remember what to do.
• Conduct fire and emergency evacuation drills.
• Replace stored water every three months and stored food every six months.
• Test and recharge your fire extinguisher(s) according to manufacturer’s instructions.
Prepare for Disasters Before they Strike: Build A Disaster Supplies Kit
There are six basics you should stock for your home in the case of an emergency: water, food, first aid supplies, clothing and bedding, tools and emergency supplies, and special items for medical conditions.
Keep the items that you would most likely need during an evacuation in an easy-to carry container.
Go to www.redcross.org for a comprehensive list of what should be included in your kit. Possible containers include a large, covered trash container, a camping backpack or a duffle bag.
Food and Water in an Emergency (A5055) (FEMA 477)
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.
Water Sources
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 treat 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.
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.
Three Ways to Treat 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 treat all water of uncertain purity before using it for drinking, food preparation or hygiene.
There are many ways to treat water. None is perfect. Often the best solution is a combination of methods.
Two easy treatment 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 treating, 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 treating 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 treat 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.
Food Supplies
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, 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 lift 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.
Food 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 care-fully 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.
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)
|
