I had recently been asked to put together a pamphlet, if you will, on what an emergency plan should include. The following document is what was delivered, including resources and references for further reading. I hope that the point, to practice the plan, is not lost. As the fall has gotten harsh and the winter looms, i wanted to share this with as many people as possible.
The following is a summary of
information gathered from both
www.ready.gov
and the Red Cross Emergency Preparedness Checklist.
Personally and professionally I have to
stress that simply having a plan in place, while a good start, is not
enough. You are responsible for reviewing and practicing your list
with your family on a regular basis. This is how to ensure that, in
the case of an emergency, you are ready to put your plan into action.
What should my plan include?
Your plan should, as a minimum, cover
Identify reliable information
sources for coming catastrophes
NOAA, not available in all areas,
so check
Shortwave radio (hand cranked or
battery-powered0
Wireless Emergency Alerts
The Integrated Public Alert and
Warning System (IPAWS)
Have a supply kit/survival kit on
hand
Safe Place: How to get there
Contact plan
Getting back together if separated
Plans for different situations
KIT
A basic emergency supply kit could include the following
recommended items:
Water, one gallon of water per
person per day for at least three days, for drinking and sanitation
Food, at least a three-day supply
of non-perishable food
Battery-powered or hand crank
radio and a NOAA Weather Radio with tone alert and extra batteries
for both
Flashlight and extra batteries
First aid kit
Whistle to signal for help
Dust mask to help filter
contaminated air and plastic sheeting and duct tape to
shelter-in-place
Moist towelettes, garbage bags
and plastic ties for personal sanitation
Wrench or pliers to turn off
utilities
Manual can opener for food
Local maps
- Cell phone with chargers, inverter or solar charger
Here are some tips to keep your supplies ready and in good
condition:
Keep canned food in a cool, dry
place.
Store boxed food in tightly
closed plastic or metal containers to protect from pests and to
extend its shelf life.
Throw out any canned good that
becomes swollen, dented or corroded.
Use foods before they go bad and
replace them with fresh supplies.
Place new items at the back of
the storage area and older ones in the front.
Change stored food and water
supplies every six months. Be sure to write the date you store it
on all containers.
- Re-think your needs every year and update your kit as your
family’s needs change.
Keep items in airtight plastic bags and put your entire disaster
supplies kit in one or two easy-to-carry containers, such as an
unused trashcan, camping backpack or duffel bag.
Since you do not know where you will be when an emergency occurs,
prepare supplies for home, work and vehicles.
Vehicle
In case you are stranded, keep a kit of emergency supplies in
your car. This kit should include:
Jumper cables
Flashlights and extra batteries
First aid kit and necessary
medications in case you are away from home for a prolonged time
Food items containing protein
such as nuts and energy bars; canned fruit and a portable can
opener
Water for each person and pet in
your car
AM/FM radio to listen to traffic
reports and emergency messages
Cat litter or sand for better
tire traction
Shovel
Ice scraper
Warm clothes, gloves, hat, sturdy
boots, jacket and an extra change of clothes
- Blankets or sleeping bags
Also consider:
Be prepared for an emergency by keeping your gas tank full and if
you find yourself stranded, be safe and stay in your car, put on
your flashers, call for help and wait until it arrives.
FOOD
Consider the following things when putting together your
emergency food supplies:
Store at least a three-day supply
of non-perishable food.
Choose foods your family will
eat.
Remember any special dietary
needs.
Avoid foods that will make you
thirsty.
- Choose salt-free crackers, whole grain cereals and canned
foods with high liquid content.
Following a disaster, there may be power outages that could last
for several days. Stock canned foods, dry mixes and other staples
that do not require refrigeration, cooking, water or special
preparation. Be sure to include a manual can opener and eating
utensils.
WATER
Allow people to drink according to their needs
People may need even more than one gallon per day. The individual
amount needed depends on age, activity, physical condition and time
of year.
Never ration drinking water unless ordered to do
so by authorities.
Drink the amount you need today and try to find more for
tomorrow. Under no circumstances should a person drink less than one
quart (four cups) per day.
Drink water that you know is not contaminated
first.
If necessary, suspicious water, such as cloudy water from regular
faucets or water from streams or ponds, can be used after it has
been treated. If water treatment is not possible, put off drinking
suspicious water as long as possible, but do not become dehydrated.
Do not drink carbonated beverages instead of
drinking water.
Carbonated beverages do not meet drinking-water requirements.
Caffeinated drinks and alcohol dehydrate the body, which increases
the need for drinking water.
Turn off the main water valves.
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 close the
incoming water source, locate the incoming valve and turn it to the
closed position. Be sure you and your family members know how to
perform this important procedure.
Sources of Water
Safe Sources
Melted ice cubes.
Liquids from canned goods such as
fruit or vegetables.
Water drained from pipes. 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.
- Water drained from the water heater. To use 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 the hot-water
faucet. After you are notified that clean water has been restored,
you will need to 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.
Unsafe Sources
Radiators Hot water boilers (home
heating systems).
Water from the toilet bowl or
flush tank.
Water beds. Fungicides added to
the water or chemicals in the vinyl may make water unsafe to use.
- Swimming pools and spas. Chemicals used to kill germs are
too concentrated for safe drinking but can be used for personal
hygiene, cleaning and related uses.
If you have used all of your stored water and there are no other
reliable clean water sources, it may become necessary in an
emergency situation to treat suspicious water. 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 filters or layers of clean cloth. Make sure you have the
necessary materials in your disaster supplies kit for the chosen
water treatment method.
Boiling
Boiling is the safest method of treating water. In a large pot or
kettle, bring water to a rolling boil for one full minute, keeping
in mind that some water will evaporate. Let the water cool before
drinking.
This will kill microbes, but it will not remove
chemicals, heavy metals, and salts.
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 find another source of water.
Use only water treatment products that contain 5.25 or 6.0
percent sodium hypochlorite as the only active ingredient. This
will kill microbes, but it will not remove chemicals, heavy
metals, and salts.
Distillation
Distillation will remove microbes that resist these methods, as
well as heavy metals, salts and most other chemicals. Distillation
involves boiling water and then collection of only the vapor that
condenses.
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. This will kill
microbes and it will remove chemicals, heavy metals, and salts.
Family Communications
Complete a contact card for each family member.
Check with your children’s day care or school and become
familiar with their emergency plans.
Identify an out-of-state contact when members are safe. It may be
easier to make a long-distance phone call than to call across town.
Also, send a text to both parents and the out of state contact to
ensure the message is clear. Prepare each person before with a
prepaid phone card and the contact's phone number.
For Reference and Further Reading: