Preparing food for hurricane season: Essential food and water strategies for emergencies

As you prepare for hurricane season, keep in mind the basics – food and water.

A hurricane’s high winds can knock out power, even as far inland as the Triangle. So, it makes sense to have a supply of non-perishable food and fresh water on hand.

Here’s what you need to know to prepare food before, during and after a hurricane passes or dissipates.

Prepare food and water before hurricane hits

Stock up on food and water.

The U.S. Department of Homeland Security recommends having a several-day supply of non-perishable food. It includes:

• Ready-to-eat canned meats, fruits, vegetables and a can opener
• Protein or fruit bars
• Dry cereal or granola
• Peanut butter
• Dried fruit
• Canned juices
• Non-perishable pasteurized milk
• High-energy foods
• Food for infants
• Comfort/stress foods

Other food items to include in a hurricane kit include canned tuna, canned chicken, crackers, pretzels, tortillas, nuts, trail mix, juice, pineapple, bananas, canned veggies, snacks and other items that will not spoil quickly.

It’s not a bad idea to have food in the fridge and freezer you can use quickly if if you lose electricity.

Bacteria can grow in food between 40 and 140 degrees Fahrenheit. If you can’t keep it cold, don’t take a chance, throw it out.

The federal government recommends:

• Keep food in covered containers.
• Keep cooking and eating utensils clean.
• Throw away any food that has come into contact with contaminated flood water.
• Throw away any food that has been at room temperature for two hours or more.
• Throw away any food that has an unusual odor, color or texture.
• Use ready-to-feed formula. If you must mix infant formula use bottled water or boiled water as a last resort.

The federal government says people should not:

• Eat foods from cans that are swollen, dented or corroded, even though the product may look safe to eat.
• Eat any food that looks or smells abnormal, even if the can looks normal.
• Let garbage accumulate inside, both for fire and sanitation reasons.

Registered dietitian Sara Clement recommends five tips for safe and healthy meals when a disaster strikes.

1. Healthy proteins: Canned chicken, tuna, salmon, beans, nut butters, and nuts are all shelf-stable food items that are full of protein. They can be added to quick soups, sautés or eaten directly from packaging.
2. Fruits & vegetables: Keep shelf-stable produce items such as potatoes, apples, oranges, bananas, sweet potatoes and onions. Canned fruits packed in 100% juice and vegetables with no salt added are excellent staples. Canned vegetables can be heated quickly over any heat source or consumed without heating. Look for pop top cans if you will not have access to a can opener. Try dried fruits and vegetables, in small quantities, for a delicious snack.
3. Healthy snacks: Crunch onrice cakes with nut butter, granola bars, whole wheat crackers, or high fiber/low sugar cereals. Having high fiber snacks will help keep you full longer. Pair them with a protein for a balanced snack or meal.
4. Make one-pot meals from all shelf-stable foods: Add canned vegetables, beans, chicken, spices, stock or water and simmer until heated throughout. Add in rice or pasta for a more filling meal.
5. Hydration: Water is essential for keeping hydrated, especially during summer days. To add flavor, drop in fruit or a splash of juice.

When a hurricane threatens, fill up bottles and containers in the house with water including some to freeze. Use them to keep items cold longer in the fridge, freezer and coolers if/when the power goes out. As the ice thaws, use the water to drink.

The U.S. Department of Homeland Security recommends having one gallon of water per person per day. People can use the water for drinking and sanitation.

Managing food without power

The federal government offers these tips when managing food without power during a storm.

• Keep the refrigerator and freezer doors closed as much as possible.
• The refrigerator will keep food cold for about four hours if it is unopened.
• Refrigerated or frozen foods should be kept at 40 degrees Fahrenheit or below for proper food storage.
• Use a refrigerator thermometer to check temperature.
• Refrigerated food should be safe as long as the power was out for no more than four hours.
• Discard any perishable food such as meat, poultry, fish, eggs or leftovers that have been above 40 degrees Fahrenheit for two hours or more.

Using dry ice

• Know where you can get dry ice prior to a power outage.
• Twenty-five pounds of dry ice will keep a 10-cubic-foot freezer below freezing for three to four days.
• If you use dry ice to keep your food cold, make sure it does not come in direct contact with the food.
• Use care when handling dry ice. Wear dry, heavy gloves to avoid injury.