Flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food or water. Knowing how to store food and water supplies will help you endure such an emergency.

Food Storage Tips:

Keep food in a dry, cool spot — a dark area if possible. Keep food covered at all times. Wrap cookies and crackers in plastic bags or airtight containers. Place sugar, dried fruits and nuts into airtight containers to protect them from pests. Inspect all food for signs of spoilage before use. Always keep meat, poultry, fish, and eggs refrigerated at or below 40 ºF and frozen food at or below 0 ºF. Have items on hand that don't require refrigeration and can be eaten cold or heated on an outdoor grill. Shelf-stable food, boxed or canned milk, water, and canned goods should be part of a planned emergency food supply.

Water Storage Tips:

Store your water in thoroughly washed plastic, glass, fiberglass, or enamel-lined metal containers. Plastic containers, such as soft drink bottles, are best. Never use a container that has held toxic substances. Make sure your water container's seal is air tight, then label and store them in a cool, dark place. Rotate water every six months. 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).

Treating 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 but boiling is the safest method. Bring water to a rolling boil for 3-5 minutes. Let the water cool before drinking.