1. Planning for the Unexpected The University of Georgia Cooperative Extension Service

2. Where to Begin - Water 1 gallon per day per person Store in cleaned and sanitized containers Containers can be glass, food grade plastic, or metal with enamel liners

3. Preserve the Water Treat with bleach containing 5.25% sodium hypochlorite - no color, soap or scents 4 drops per quart Stir and seal tightly Mark “Purified Drinking Water” Store in cool, dark place

4. If You Don’t Have Water Stored Turn off water supply to the house to prevent contamination Turn off gas or electricity to water heater Drain water from bottom of water heater

5. Water in Your Pipes Turn faucet on in highest point of the house to allow in air Drain water from lowest faucet

6. If you must use outside water Boiling is best Filter if needed through clean paper, towels, cheese cloth, coffee filters or special filters for camping Chlorinate Let stand 30 minutes

7. Choosing the Right Food Canned food Dried, evaporated and boxed milk Peanut butter, jelly, granola bars, trail mix, nuts, cereal Crackers and pretzels Instant pudding, cookies and candy Instant coffee, hot chocolate and tea bags Powdered drinks Sugar, salt, pepper, mustard, catsup, creamer and mayo

8. How Much to Store 3 days usually enough Rotate food one to two times a year Water can be stored up to 5 years

9. Canned and packaged foods Buy the amount you and your family can eat in one sitting Don’t store perishable food in open cans or packages

10. Dry foods Store in airtight, moisture proof containers Store away from direct light in cool place Once open, store leftovers in storage bags that zip

11. Safe Cooking Outside only – camp fire, grill, camp stove Inside – candle warmers, chafing dishes, fondue pots

12. Meals Ready to Eat Dehydrated meals Packaged rice and noodle mixes with added canned tuna or chicken Require water to fix

13. To Summarize Store at least one gallon of water per person per day Plan menus of easy to store and fix foods Store at least 3 days of food and water Buy food in container sizes that can be used in one sitting Rotate stored food at least 1-2 times a year