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Cooking After The Earthquake PDF Print E-mail
Written by San Fernando Valley Sun   
Thursday, 16 January 2014 10:41

Cooking After The Earthquake


Cold food for more than a few meals is unappealing. You need to try and eat as normally as possible after the disaster. This is for your physical as well as your mental health. Basically, you'll be on a camp-out for three or more days.

▲ Camp stove ( Have plenty of propane or white gas )

▲ Backpacking stove

▲ FIREPLACE should not be used after an earthquake, until it has had a video inspection by a chimney specialist. Unseen damage may cause an attic fire or allow carbon monoxide into dwelling.

▲ Barbecue (Charcoal and starter fluid)

▲ Sterno (type) stove

▲ Cooking utensils

▲ Pots

▲ Pans

▲ Cups & glasses

▲ Forks and knives and spoons

▲ MANUAL CAN OPENER. To open all your cans of stored food.

▲ IMPORTANT SAFETY NOTICE: Don't use any of these stoves indoors. Carbon monoxide poisoning can occur.

For more information please visit http://www. cert-la.com/EmergPrep- Booklet.pdf


Sample Food Storage Items

Remember to consume what you have in your refrigerator first, then your freezer, then your stored goods.

BEVERAGES:

❐ Milk - dehydrated or evaporated

❐ Soda

❐ Coffee, teas, instant cocoa - *Remember, drinks with caffeine in them will move water through your body faster, so you might consider storing 1/2 again as much water.

❐ Powdered beverages as desired *Don't forget these will require extra stored water to make.

❐ Fruit / tomato / vegetable juices

❐ Sport drinks, such as Gatorade

GRAIN PRODUCTS:

❐ Multi-packages of individual serving breakfast cereal

❐ Instant HOT cereal in paper packages

❐ Pancake mix - Get the ones that require water only

❐ Bread (store in freezer)

❐ Pasta

❐ Flour

❐ Corn meal

❐ Soda crackers

❐ Rice

PROTEIN SOURCES:

❐ Canned meat; bacon, Spam, sausages, meat spreads, chili con carne, beef stew

❐ Canned poultry; chicken, turkey

❐ Canned fish; tuna, salmon, sardines

❐ Cheeses (hard wax-wrapped cheeses last longer)

❐ Dried eggs

FRUITS AND VEGETABLES:

❐ Canned berries

❐ Canned pears, peaches, apricots, plums

❐ Canned citrus fruits

❐ Canned vegetables

❐ Dry peas

❐ Instant mashed potatoes

❐ Dry package beans STAPLES:

❐ Salt

❐ Sugar

❐ Cooking oil

❐ Shortening

❐ Baking soda

❐ Honey

SEASONINGS AND SPICES

❐ Include seasonings appropriate for the meals you choose to store. Spicy foods increase the consumption of fluids.

SNACKS AND OTHER FOODS:

❐ Nuts

❐ Peanut butter

❐ Hard candy

❐ Dried fruit

❐ Jerky

❐ Dry soup mix

❐ Canned soup

Emergency Food Supply


Food is as important as water for post-quake survival. Psychologists tell us people who have experienced a severe emotional trauma may give up on life and can even die from the depression which follows.

Psychologically a normal and healthy diet can lessen the emotional trauma of a disaster. Therefore, we recommend that people store supplies for a disaster that are as close as possible to their normal fare.

The food must be of a type that stores well. The minimum time that food should be able to last without refrigeration is 6 months. In the brief space here it is difficult to give the information necessary to put together an emergency food storage program.

The needs and tastes of individuals vary greatly. If you are a smaller or larger than average person you may want to adjust what you store as compared with what is suggested. The information here is to give the person who wants to store emergency food supplies some ideas.

IT IS NOT INTENDED AS A SHOPPING LIST OF THINGS TO BUY.

In each of the categories there is more food listed than should be needed. Think about the tastes and needs of your family.

ROTATING SUPPLIES

Rotating supplies every 6 MONTHS is the key. Not because everything will go bad in six months. But, because you need to make rotating supplies part of your normal habits. The easiest way to remember to rotate is to change your supplies every time you change your clocks for "daylight savings time". Remember, when you ROTATE YOUR CLOCKS, you ROTATE YOUR SUPPLIES.

The easier it is for you to think about doing it, the more apt you are to do it continuously. When you rotate your supplies, don’t throw them out, put them in the pantry and use them. Nothing has to go to waste. REMEMBER: Your supplies rotation should include (but is not limited to), Batteries, Food, Water, Medications (prescribed and over-the-counter).

Don’t forget to check and shake that fire extinguisher while you're at it.

SAMPLE FOOD ITEMS

You need to stockpile at least 7 DAYS WORTH OF SUPPLIES PER PERSON PLUS PETS. These supplies should be nonperishables with long shelf lives. They should also be stored in a cool, dry & dark place. Heat and moisture speed the spoilage of food.

The following is a list of a few sample items. This is by no means the complete list of foods to stock. You should keep items that you and your family will eat. Try and select items that you use daily in your home.

If your kids won't eat canned tuna before the earthquake they certainly will not eat it after. Try to plan as if you're going on a camping vacation for 7 days, because this is essentially what you will be doing.

What About Water?

How Much Water do I Need?

You should store at least one gallon of water per person per day.

A normally person needs at least one-half gallon of water daily just for drinking.

Additionally, in determining adequate quantities, take the following into account:

• Individual needs vary, depending on age, physical condition, activity, diet, and climate.

• Children, nursing mothers, and ill people need more water.

• Very hot temperatures can double the amount of water needed.

• A medical emergency might require additional water.

How Should I Store Water?

To prepare safest and most reliable emergency supply of water, it is recommended you purchase commercially bottled water. Keep bottled water in its original container and do not open it until you need to use it.

Observe the expiration or “use by” date. If you are preparing your own containers of water It is recommended you purchase foodgrade water storage containers from surplus or camping supplies stores to use for water storage.

Before fi lling with water, thoroughly clean the containers with dishwashing soap and water, and rinse completely so there is no residual soap. Follow directions below on fi lling the container with water. If you choose to use your own storage containers, choose two-liter plastic soft drink bottles – not plastic jugs or cardboard containers that have had milk or fruit juice in them.

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 also leak easily and are not designed for long-term storage of liquids. Also, do not use glass containers, because they can break and are heavy.

If storing water in plastic soda bottles, follow these steps

Thoroughly clean the bottles with dishwashing soap and water, and rinse completely so there is no residual soap. Sanitize the bottles by adding a solution of 1 teaspoon of non-scented liquid household chlorine bleach to a quart 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. Filling water containers Fill the bottle to the top with regular tap water.

If the tap water has been commercially treated from a water utility 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 the water.

Tightly close the container using the original cap.

Be careful not to contaminate the cap by touching the inside of it with your finger. Place a 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 For more information please visit http://www.fema.gov/.

Water Treatment


Treat all water of uncertain quality before using it for drinking, food washing or preparation, washing dishes, brushing teeth, or making ice. In addition to having a bad odor and taste, contaminated water can contain microorganisms (germs) that cause diseases such as dysentery, cholera, typhoid, and hepatitis. There are many ways to treat water. None is perfect. Often the best solution is a combination of methods.

Before treating, let any suspended particles settle to the bottom or strain them through coffee fi lters or layers of clean cloth. Make sure you have the necessary materials in your disaster supplies kit for the chosen water treatment method.

There are three water treatment methods.

They are as follows:

• Boiling

• Chlorination

• Distillation

These instructions are for treating water of uncertain quality in an emergency situation, when no other reliable clean water source is available, or you have used all of your stored water.

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 also will improve the taste of stored water.

Chlorination 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, color safe bleaches, or bleaches with added cleaners. Because the potency of bleach diminishes with time, use bleach from a newly opened or unopened bottle.

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 chlorine, discard it and fi nd 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.

Distillation

While the two methods described above will kill most microbes in water, distillation will remove microbes (germs) that resist these methods, as well as heavy metals, salts, and most other chemicals.

Distillation involves boiling water and then collecting only the vapor that condenses. 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 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.

For more information please visit http://www.fema.gov/.


Food

The following are things to consider when putting together your food supplies:

• Avoid foods that will make you thirsty. Choose salt-free crackers, whole grain cereals, and canned foods with high liquid content.

• Stock canned foods, dry mixes, and other staples that do not require refrigeration, cooking, water, or special preparation. You may already have many of these on hand. Note: Be sure to include a manual can opener.

• Include special dietary needs.


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Last Updated on Thursday, 16 January 2014 12:50
 




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