Hurricane Preparedness Part 1: Supplies

August 7, 2023

Hurricane season starts on June 1 in the Atlantic and the Caribbean. It ends on November 30. Before hurricane season each year, make sure you and your family are prepared by planning ahead.

  • Write down emergency phone numbers and keep them on the refrigerator or near every phone in your house. Program them into your cell phone too.
  • Prepare an emergency supply kit.
  • Locate the nearest shelter and the different routes you can take to get there from your home.
  • Pet owners: Identify shelters, a pet-friendly hotel, or an out-of-town friend or relative where you can take your pets in an evacuation. Local animal shelters may be able to offer advice on what to do with your pets if you are asked to evacuate your home.

What supplies might I need?
During and after a hurricane, you may need supplies to keep your family safe and healthy. Remember that a hurricane could cut off your power and water supply. You also may not be able to drive because of damage to your car. Roads may be flooded or blocked.

That’s why it’s best to be prepared. Stock up on everything you might need now. Be sure to prepare the following:

Emergency Food and Water Supply
A disaster can easily disrupt the food supply at any time, so plan to have at least a 3-day supply of food on hand. Keep foods that:

  • Have a long storage life.
  • Require little or no cooking, water, or refrigeration, in case utilities are disrupted.
  • Meet the needs of babies or other family members who are on special diets.
  • Meet pets’ needs.
  • Are not very salty or spicy, as these foods increase the need for drinking water, which may be in short supply.

How To Store Emergency Food
When storing food, it is not necessary to buy dehydrated or other types of emergency food.

  • Check the expiration dates on canned foods and dry mixes. Home-canned food usually needs to be thrown out after a year.
  • Use and replace food before its expiration date.

Certain storage conditions can enhance the shelf life of canned or dried foods. The ideal location is a cool, dry, dark place. The best temperature is 40° to 70°F.

  • Store food away from ranges or refrigerator exhausts. Heat causes many foods to spoil more quickly.
  • Store food away from petroleum products, such as gasoline, oil, paints, and solvents. Some food products absorb their smell.
  • Protect food from rodents and insects. Items stored in boxes or in paper cartons will keep longer if they are heavily wrapped or stored in waterproof, airtight containers.

Preparing Food
Preparing food after a disaster or emergency may be difficult due to damage to your home and loss of electricity, gas, and water. Having the following items available will help you to prepare meals safely:

  • Cooking utensils
  • Plastic knives, forks, and spoons
  • Paper plates, cups, and towels
  • A manual can- and bottle-opener
  • Heavy-duty aluminum foil
  • Propane gas or charcoal grill; camp stove
  • Fuel for cooking, such as charcoal. (CAUTION: Only use charcoal grills or camp stoves outside of your home to avoid smoke inhalation and carbon monoxide poisoning)

Prepare an Emergency Water Supply

  • Store at least 1 gallon of water per day for each person and each pet. Consider storing more water than this for hot climates, for pregnant women, and for people who are sick.
  • Store at least a 3-day supply of water for each person and each pet. Try to store a 2-week supply if possible.
  • Observe the expiration date for store-bought water; replace other stored water every 6 months.

Note: Alcohol dehydrates the body, which increases the need for drinking water.

Water Containers (Cleaning and Storage)
Commercially unopened water is the safest and most reliable emergency water supply. Use of food-grade water storage containers, such as those found at surplus or camping supply stores, is recommended if you prepare stored water yourself.

Before filling with safe water, use these steps to clean and sanitize storage containers:

  • Wash the storage container with dishwashing soap and water and rinse completely with clean water.
  • Sanitize the container by adding a solution made by mixing 1 teaspoon of unscented liquid household chlorine bleach in one quart of water.
  • Cover the container and shake it well so that the sanitizing bleach solution touches all inside surfaces of the container.
  • Wait at least 30 seconds and then pour the sanitizing solution out of the container.
  • Let the empty sanitized container air-dry before use OR rinse the empty container with clean, safe water that already is available.

Avoid using the following containers to store safe water:

  • Containers that cannot be sealed tightly.
  • Containers that can break, such as glass bottles.
  • Containers that have ever held toxic solid or liquid chemicals, such as bleach or pesticides.
  • Plastic or cardboard bottles, jugs, and containers used for milk or fruit juices.

For proper water storage:

  • Label container as “drinking water” and include storage date.
  • Replace stored water that is not commercially bottled every six months.
  • Keep stored water in a place with a constant cool temperature.
  • Do not store water containers in direct sunlight.
  • Do not store water containers in areas where toxic substances such as gasoline or pesticides are present.

An emergency medicine supply:

  • Emergency power sources such as flashlights (don’t forget extra batteries).
  • Safety and personal items.
  • Important documents, including medical documents, wills, passports, and personal identification.
  • A fire extinguisher. Make sure your family knows where to find it and how to use it! Read the National Fire Protection Association’s tips for using fire extinguishers.