PICKING UP THE PIECES
WATER PRECAUTIONS
After a natural
disaster, damaged water pipes can cause pressure to drop, possibly letting in
contaminated ground water. The concern with the water is bacterial
contamination. The most common
offenders, shigella and salmonella, can cause severe diarrhea. If not treated with antibiotics, these
diseases can lead to life threatening dehydration. Here are some answers and tips for coping
with water problems.
Ø
Disinfect tap water you use for anything, including
for your pets. Boil it for at least ten
minutes, or use chemicals: eight drops of chlorine bleach (without scent or
other additives) or tincture of iodine per gallon. Let the water sit at least 10 minutes before
drinking.
Ø
If you wash
dishes in tap water, rinse them in extra-chlorinated water. Use about 15 drops of chlorine on the dishes
to keep them clean until next use.
Ø
Showering or
bathing in tap water is fine. If you cut
yourself shaving, apply a disinfectant such as alcohol or antibiotic cream.
FOOD SAFETY RULES
Without refrigeration, items such as fresh milk,
custards and creamed foods, cream cheese, cheese spread and cottage cheese,
hamburger, pork, fish and poultry spoil rapidly and should be discarded if they
have been without cooling for several hours.
Don’t trust your sense of smell.
o
Clean out the
refrigerator if power has been off for more than two days. Throw away perishables. Wipe the interior with baking soda and water.
o
Fill your
freezer with plastic jugs of water. A
full freezer stays cold longer.
o
Keep the
freezer door closed as much as possible.
Foods will stay frozen longer.
o
Meats and solid
items stay frozen longer than baked goods.
o
Refreezing
partially thawed food is risky.
Generally, if the foods still contain ice crystals, they’re OK to
refreeze although their quality may suffer.
o
Dry ice keeps
food frozen for approximately 1 to 4 days.
o
Without air
conditioning, food waste will start to smell rapidly. Use small plastic garbage bags; tie or seal
and place in a larger bag or can outdoors.
MAKESHIFT KITCHEN AND POWER
SUBSTITUTES
A garage,
carport or roofed patio would be an ideal spot for a temporary kitchen. This is what you’ll need:
A surface
to prepare food. A small table or
improvised table.
A large
cooler and bags of ice to keep food fresh.
Buy only the amount of fresh food your 
family
can consume in one meal. Rely on canned
foods for safety’s sake.
Use a
charcoal or propane grill or a camp stove for cooking. Do not bring these
grills inside; a fire could start or fumes could generate.
Use kitchen
cabinets or sturdy boxes for storage.
For lighting use fuel-based lanterns or candles.
CLOTHING AND FURNITURE
PRESERVATION
v Take down
wet draperies and spread to dry.
v Take
furniture outside to dry, but don’t put in the sun. Put under a covered patio or tarp.
v Elevate
wet upholstered furniture if it is resting on carpet.
v Hang
comforters and blankets out to dry.
v Dry
pillows outdoors, but not in direct sunlight.
