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
- Prepare in advance
- Must cover 3 days of basics
- You should consider a kit to keep in your vehicle, too
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:

A fully-charged cell phone and phone charger
Flares or reflective triangle
Baby formula and diapers if you have a small child

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:

http://www.redcross.org/images/MEDIA_CustomProductCatalog/m9440096_EmergencyPreparednessChecklist.pdf

National Oceanic and Atmospheric Administration (NOAA) Weather Radio (NWR)

www.ready.gov

http://med.stanford.edu/somsafety/forms/EP_Home.pdf

http://www.wikihow.com/Be-Prepared-for-Natural-Disasters

http://web.extension.illinois.edu/disaster/prep.cfm