Emergency Survival Food Supply

According to the U.S. Centers for Disease Control, it’s recommend that people store at least 3 to 5 days of emergency survival food supply in case of a natural disaster. Simi Valley Survival offers emergency kits for the home, car, and office perfect for surviving in an Earthquake, Wildfire or other emergency situations that are likely to occur in the Ventura County area.

We specialize in supplying long-term, freeze dried ready-made emergency meals and snacks with a shelf life up to 25 years. Our emergency survival food supply are stored in specially designed Mylar pouches and extra-durable sealed buckets that effectively seal out moisture and heat when stored in a dark cool environment.

 

Emergency Survival Food Supply Tips

Emergency survival food supply is such a necessity especially in the case of a disaster that may result to prolonged power outages. Canned foods, dry mixes, and other staples that do not require refrigeration, cooking, water or special preparation should be put in place. Ensure you carry a manual can opener and eating utensils.

Preparation; 

Take the following into consideration when putting together your emergency food supplies:

  • Have enough stock of non-perishable food for at least three days.
  • Make choices on the food your family will eat.
  • Take into consideration any special dietary needs.
  • Foods that could result in feeling thirsty should not be carried along.

When choosing emergency survival food supply, also consider the following suggested things.

  • Peanut butter
  • Dried fruit
  • Canned juices
  • Infants’ food
  • Food for comfort
  • High energy foods
  • Canned meats, fruits, and vegetables should be those ready-to-eats. Include a can opener
  • Fruit bars or protein
  • Granola or dry cereal
  • Pasteurized milk should be non-perishable

Consider Food Safety and Sanitation

Stored food in refrigerators and freezers may become unhealthy when there’s no electricity or a cold source. Temperatures between 40 and 140 degrees farad favor the growth of bacteria in food. If you were to eat these foods, then you could get very sick. You can still consume refrigerator cold thawed foods. If ice crystals are still contained on it, it can be re-frozen. To be secure, never forget, “When in doubt, get rid of it.”

Do:

  • Emergency survival food supply should be stored in covered containers.
  • Cooking and eating utensils should be kept clean.
  • Get rid of any food that has made contact with contaminated floodwater.
  • Throw away any food that has stayed too long in room temperatures, say two or more hours.
  • Get rid of any food with an unusual texture, odor or odor.
  • A ready-to-feed formula should be put to use. Use boiled or bottled water as a last resort if you must mix infant formula.

Don’t:

  • Consume foods from cans that are dented, corroded or swollen, however much safe they may look.
  • Consume any food that seems or smells out of order, even if the can looks in order.
  • Allow garbage accumulate inside, for fire or sanitation reasons.

Cooking

In times of emergency, other cooking sources can be used such as candle warmers, chafing dishes, fondue pots or a fireplace. Use charcoal grills and camp stoves when outdoors only. You necessarily don’t have to warm commercially canned food; you may eat them out of the can.

To heat food in a can:

  1. Get rid of the label.
  2. Disinfect the can by thoroughly washing it, using a distilled solution of one part bleach to ten parts water.
  3. Before heating the can, open it.

Managing Food without Power

  • As much as possible, maintain the refrigerator and freezer doors closed.
  • If unopened, the refrigerator would maintain the food cold for about 4 hours.
  • Keep refrigerated or frozen foods at 40 degrees farad or below for proper storage of food.
  • Check the temperatures using a refrigerator thermometer.
  • So long as the power was out for not more than 4 hours, then the refrigerated or frozen food should still be good.
  • Get rid of any perishable foods such as meat, poultry, fish or leftovers that have been for more than two hours or more above 40 degrees farad.

Using Dry Ice:

  • Be informed on where you can get dry ice before the power outage.
  • Use twenty-five pounds of dry ice to maintain a 10-cubic-foot freezer below freezing for 3-4 days.
  • Make sure the dry ice is used to keep the food cold does not come in direct contact with the food.
  • Take precautions such as wearing dry, heavy gloves to avoid injury when handling dry ice.